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1
This is the way I learned to cook black beans when traveling in Brazilthe beans turn out perfectly.
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2
Wash and pick over the beans.
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3
Place them in a large nonreactive soup kettle and add enough water (about 3 quarts) to cover by 5 inches.
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4
Bring to a boil and cook for 2 minutes.
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5
Remove kettle from the heat, cover, and set aside for 6 hours or overnight.
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6
Return the beans to a simmer and cook, partially covered, for 1 hour until the beans are almost, but not quite, tender.
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7
In a small nonreactive sauce pan, heat the oil over medium heat.
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8
Add the onion and garlic and saute for 5 minutes until the onion is translucent.
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9
Add the tomato and cook for 4 minutes.
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10
Stir in the parsley and thyme.
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11
Fold the tomato mixture into the beans and season with salt and pepper.
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12
Continue simmering the beans for another 30 minutes until the beans are tender.
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13
Drain the beans, reserving the cooking liquid.
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14
Puree in a food processor fitted with the metal blade, adding some of the liquid to make a smooth soup.
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15
Transfer to a clean soup pot and stir in more liquid if the soup is too thick.
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16
Taste for seasoning.
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17
Serve in warm soup plates.
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18
(The soup can also be served chilled.)
