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Black Bean and Macaroni Soup



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Black Bean and Macaroni Soup

Lee Bailey’s Soup Meals
Main Event Soups in Year-Round Menus

Copyright © 1989 by Lee Bailey (Clarkson N. Potter)


“I am especially fond of the combination of beans and
macaroni. And with sweet red peppers – oh, boy!”

1 cup dried black beans
8 cups chicken stock, approximately
2 small bay leaves
1/4 cup olive oil
1 large onion, coarsely chopped
1 small garlic clove, finely chopped
1 cup drained and chopped canned
tomatoes (not in paste)
2 tablespoons red wine
1 teaspoon sugar
1/4 teaspoon black pepper
1 1/2 cups elbow macaroni
2 very large red bell peppers, roasted,
peeled and cut into medium dice
Garnish: finely chopped flat-leaf
parsley and green onion

Wash and pick over beans. Cover with an inch of water and bring to a rapid boil. Boil for 2 minutes and turn off heat. Allow to sit, covered, for 1 hour.
Drain beans and cover with 3 cups of the chicken stock. Bring to a boil and turn heat down to a simmer. Add bay leaves. Simmer until the beans start
to get tender, about 1 hour and 30 minutes.
Meanwhile, heat the olive oil and sauté the onion until wilted and starting to brown, about 5 minutes. Stir in the garlic and continue to cook for another minute or so. Scrape the onion-garlic mixture into the beans and add the tomatoes. Continue cooking, adding more stock if necessary, until beans
are done. This can take up to another hour. Add wine, sugar, pepper and balance of the stock.
To serve, boil macaroni in very well salted water for 6 minutes. Drain and add to the bean mixture along with the diced red pepper.  Simmer just long enough to completely cook the macaroni. Allow to sit for about 5 minutes before serving. This probably will not need salt, but correct seasoning if  necessary.
If you have cooked the soup too rapidly you may have evaporated too
much of the liquid. In that case, add a bit more stock. However, this
should be a very thick soup.  Sprinkle with chopped flat-leaf parsley
and green onion, if desired. Serves 6.

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