The Unicorn cooks brings you’re protein wealthy recipe.
3 tablespoons olive oil
3 giant carrots, peeled and chopped
3 medium onions, chopped
3 stalks celery with leaves, chopped
4 garlic cloves, peeled
2 bay leaves
1/ 2 teaspoon dried thyme
1 pound dry black beans, soaked and drained
10 cups water
1 teaspoon coarsely floor black pepper
1/ 2 cup chopped contemporary parsley
3 tablespoons dry sherry
2 teaspoons salt
12 paper-thin lemon slices
Instructions:
1. In 5-quart Dutch oven, warmth oil over medium warmth. Add carrots, onions, and celery and cook dinner, stirring
sometimes, till greens are tender, about 10 minutes. Add garlic, bay leaves, and thyme; cook dinner 1 minute.
2. Add beans, water, and pepper to Dutch oven; warmth to boiling over excessive warmth. Scale back
warmth and simmer till beans are very tender, about 2 hours. Discard bay leaves.
3. Spoon one-fourth of bean combination into blender; cowl, with middle a part of cowl eliminated to let steam
escape, and puree till very clean. Pour puree into bowl. Repeat with remaining combination. Return puree to Dutch oven and stir in all however 2 tablespoons parsley, sherry, and salt. Prepare dinner 5 minutes.
4. To serve, ladle soup into bowls, garnish with lemon slices, and sprinkle with remaining parsley. Makes about 13 cups or 12 first-course servings.
