bean soup with a kick

How To Make bean soup with a kick

• Step 1
  THE NIGHT BEFORE!!! Soak the black beans and kidney beans in water to cover IN SEPARATE BOWLS. You will cook each kind of bean separately.
• Step 2
  Drain the black beans and put them in a pot. Cover with cold water and add one bay leaf. Do the same, in a separate pan, with the kidney beans. Bring both to a boil, then boil rapidly for 10 minutes. Reduce to a simmer, cover, and continue cooking for 20 minutes.
• Step 3
  Add 3 tablespoons kosher salt to each pan, stir, then continue cooking for another 30 minutes or until the beans are tender. DRAIN, remove the bay leaves, and set aside. NOTE: the two types of beans may not get tender at the same time.
• Step 4
  Heat the oil in a heavy dutch oven. Add the carrots, onion, celery and garlic and cook for about 8 minutes, or until softened.
• Step 5
  Add the cumin, cayenne, and oregano. Stir. Add the wine, stock and water. Stir, then taste and add salt & pepper to taste. Add the drained beans to the pot.
• Step 6
  Bring the soup to a boil, then reduce heat, cover, and simmer for 15-20 minutes. Stir once in a while to prevent beans from sticking to the bottom of the pan.
• Step 7
  Scoop as much of the beans and veggies as you can into a blender or food processor, as well as about half the liquid. Careful not to overfill so it doesn't come splashing out at you. Process until smooth. Return to the pan and stir to mix with the remaining liquid.
• Step 8
  Reheat the soup. Adjust seasoning if needed. Serve piping hot with a dollop of sour cream and a sprinkling of cilantro.
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