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Black Bean Pure with Cumin Croutons, Bermuda Onion and Sour Cream Garnish

A home-style Black Bean Pure with Cumin Croutons, Bermuda Onion and Sour Cream Garnish made with Cumin Croutons, Loaf Cuban Bread, Olive Oil, Garlic Salt And Pepper, and Cumin Black Bean Puree. Serves 4. Scale it up or down for the number of people at the table.

Ingredients

• Cumin Croutons
• 1/4
• 1/2 tbsp
• 2
• 1/2 tbsp
• 1 lb
• 1 cup
• 1 cup
• 2
• 1 tbsp
• 3
• 1 bunch
• 1 1/2 tbsp
• 1/2
• 1
• 1 stalk
• 1/4
• 1 tbsp

Method (preview)

1. 1

   Preheat oven to 450 degrees F.

2. 2

   Dice bread into 1/4-inch squares, place on baking sheet spread with olive oil and chopped garlic.

3. 3

   Toss cubes on sheet to coat with the oil and garlic.

4. 4

   Sprinkle with cumin and place sheet in oven for about 5 minutes.

5. 5

   Place black beans in medium to large stock pot and cover with red wine, beef broth, and, if necessary, water to cover them about 1 to 1 1/2 inches above the level of the beans.

6. 6

   Make an herb sachet by placing bay leaves, fresh oregano, 2 crushed but still whole cloves of garlic and 1/2 bunch flat leaf parsley in center of 8-inch cheese cloth square.

7. 7

   Pull all corners above the herbs, cinch and twist cloth loosely above the herbs and tie with butcher twine to form a pouch.

8. 8

   Place in pot with the beans.

9. 9

   In medium to large skillet, heat 1 tablespoon of the olive oil until very hot.

10. 10

    Add the bell pepper, 3/4 of the onion, celery, and crushed garlic (1 clove) and saut� briefly about 2 minutes.

11. 11

    Season with salt and pepper.

12. 12

    Remove from skillet and set aside.

13. 13

    To the skillet add the tasso and saut� until the fat is rendered. (Do not cook thoroughly.) Drain the fat.

14. 14

    Add saut�ed ingredients to pot and season with cumin, salt and pepper; bring to boil over high heat, then reduce heat to medium-low, cover and cook until beans are tender (about an hour; longer if necessary).

15. 15

    Remove from heat; take out herb sachet and pieces of tasso from pot, discard.

16. 16

    Check for salt and pepper.

17. 17

    Transfer 1/2 of bean soup to blender and pur�e until smooth, leaving top of blender partially open for heat to escape.

18. 18

    Return puree to pot and repeat process with second 1/2 of soup.

19. 19

    Simmer pur�e while adding remaining 1/2 tablespoon of olive oil and 1 tablespoon red wine vinegar.

20. 20

    Divide pur�e into bowls and garnish with croutons, a dollop of sour cream the remaining Bermuda onion, and finely chopped garlic.

21. 21

    Serve hot.

22. 22

    Contributed to the FareShare Gazette by Dancer^; 17 February 2004. www.fareshare.net