Ingredients
2 2/3
cups dried black beans (1 lb)
2
tablespoons vegetable oil
1
large onion, chopped (1 cup)
3
cloves garlic, finely chopped
3
cups Progresso™ beef flavored broth (from 32-oz carton) or vegetable broth
3
cups water
1/4
cup dark rum or apple cider
1
teaspoon liquid smoke
1 1/2
teaspoons ground cumin
1 1/2
teaspoons dried oregano leaves
1
medium green bell pepper, chopped (1 cup)
1
large tomato, chopped (1 cup)
Preparation
Place beans in Dutch oven; add enough cold water to cover beans. Heat to boiling. Boil uncovered 2 minutes. Remove from heat; cover and let stand 1 hour. Drain and reserve beans.
In same Dutch oven, heat oil over medium heat. Add onion and garlic; cook, stirring occasionally, until onion is tender.
Stir in remaining ingredients. Heat to boiling. Boil 2 minutes. Reduce heat to low; cover and simmer about 2 hours or until beans are tender.
Carefully pour soup into blender. Cover; blend until almost smooth.
