Black Bean And Olive Soup

Total Time: 5 hrs Preparation Time: 30 mins Cook Time: 4 hrs 30 mins

Ingredients

• Servings: 9
• 14 ounces dried black beans
• 7 cups water
• 1 -2 tablespoon water (if needed)
• 1 (14 1/2 ounce) can reduced-sodium chicken broth
• 2 tablespoons red wine vinegar
• 1 tablespoon olive oil
• 1 cup green bell pepper, finely chopped
• 1 cup onion, finely chopped
• 3/4 cup pimento-stuffed green olives, plus two tablespoons brine (spanish olives)
• 1/2 cup carrot, finely chopped
• 1/4 cup celery, finely chopped
• 5 garlic cloves, minced
• 2 teaspoons dried thyme
• 1/4 teaspoon salt

Recipe

• 1 rinse and drain the beans. in an 8-quart saucepan with a lid, bring the beans and 7 cups of water to a boil for 2 minutes. remove the pan from the heat, cover and let it sit for 1 hour. (the dish may be prepared in advance up to this point.).
• 2 to continue, add the chicken broth to the pan, cover and bring it to a boil. reduce the heat and keep at a full simmer for approximately 3 hours, or until the beans are tender.
• 3 while the beans are cooking, start the sofrito by heating the oil in a large skillet. add all the remaining ingredients. cook over low heat, stirring occasionally, for 1 hour, until the mixture is very soft. don't brown this, but slowly cook it down into a soft mush, adjusting the heat as needed. add a tablespoon or two of water if the mixture starts to stick.
• 4 when the beans and sofrito are done, stir the sofrito into the beans. scoop out 1 cup, and puree in a blender. return the puree to the pan, cover, and, over low heat, cook an additional 30 minutes.
• 5 stir in the vinegar 5 minutes before serving.