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Williams-Sonoma Home! Williams-Sonoma: Cooks' Network

BLACK BEAN SOUP

serves 4

1 cup dry black beans
1 cup onion, diced
1 cup celery, chopped
4 garlic cloves, minced
2 teaspoons canola oil
5 cups chicken stock
1 teaspoon coriander, ground
salt
1/8 teaspoon red pepper, ground
1 cup diced smoked turkey or polish sausage
Optional garnishes:
Dry sherry, sour cream, shredded Monterry jack cheese, chopped parsley
Serve with CARAMELIZED ONION BISCUITS.

Rinse and soak dry black beans in water.
Cover and bring to a boil. Remove from heat, cover and let stand 1 hour OR skip boiling, and soak beans for 8 hours.
Drain and rinse beans.
In a large saucepan, cook diced onion, chopped celery, minced garlic, in canola oil until tender. Add beans, chicken broth, ground coriander, salt, and ground red pepper.
Cover and simmer for 1 hour till beans are tender.
Mash beans with a potato masher, or puree in blender.
Garnish with diced smoked turkey or polish sausage. Simmer for 5 minutes.
If desired add dry sherry, sour cream, shredded Monterry Jack cheese, chopped parsley.


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