Ingredients
- 4 garlic clove (minced)
- 1 bell pepper
- 1 chile serrano seeded
- 1 bay leaf
- 2,400 ml water
- 500 gr black beans
- 160 ml oil
- 38 ml wine vinegar
- 24 gr mexican chocolate crumbled
- 12 gr salt divided
- 7 ml olive oil
- 4 gr sugar
- 1 gr pepper
- 1 gr cumin
- 1 slice onion
Rinse beans and soak overnight, along with 1 tsp salt and bell pepper. In a 6 litre stewpan, bring beans, soaking water, & pepper to a boil. Simmer till tender (really tender). Heat peanut oil in deep frying pan. Saute onion, garlic and green hot pepper till soft. Remove 2.5 cups bean broth from pot and add to frypan. Simmer 10 minutes. Strain onions, garlic & hot peppers from broth and discard them. Remove bell pepper & discard. Add seasoned broth to soup pot. Add all other ingredients except vinegar and olive oil to soup pot and simmer 1.5 hours till thick. If too thick, add water. Add vinegar and olive oil before serving.
