BLACK BEANS THAT'S WHAT THE SOUP KITCHEN GETS TUESDAY ENJOY DAN:

CUBAN BLACK BEANS FOR THE SOUP KITCHEN by CHEF DAN:
Serves 40

INGREDIENTS:

5 pounds black beans, soaked over night
30 cups water
1/4-cup butter
4 onions, chopped
4 bell peppers, chopped
7 carrots cut into 1/4-inch rounds
4 tablespoons crushed garlic
2 tablespoon s butter
2 tablespoons cumin
2 tablespoons oregano
2 cups pace hot sauce
2/3-cup red wine vinegar
12 bay leaves
10 cups jasmine rice.
1 bunch cilantro stems and leaves separated
Stems tied together with kitchen twine and leaves reserved.

DIRECTIONS:

1. In a stock pot bring water to a boil.
2. Add soaked beans and simmer for about 2 hours.
3. In a skillet add butter over medium-heat and when bubbling add onions, and garlic, sauté for 4 minutes.
4. Add bell peppers, carrots and sauté for about 5 minutes, until tender.
5. Add onion mixture, bay leaves, cilantro stems, and hot sauce and herbs to the cooked beans.
6. Bring to a boil, add rice and simmer for 1 hour.
7. Remove cilantro stems and bay leaves.
8. Just before serving add red wine vinegar.
9. Top soup with cilantro leaves.

ENJOY DAN: BON-APPETITE: