Black bean and bacon soup

Dry beans are perfectly replaced with canned ones, add herbs, spices and seasonings to taste. Hope you enjoy the soup. Bon appetit!

Ingredients

• 550 boiled black beans
• 300 ml. bean broth (in which beans were boiled)
• 550 ml. broth
• 1 bulb
• 200 g bacon
• 3 garlic cloves
• salt pepper
• vegetable oil
• Bay leaf
• chili pepper to taste
• parsley for serving

Directions

1. Pour beans with water and leave for several hours. Then boil until done.
2. Transfer half of the broth for cooking beans (150 ml), half of the beans (275 g) and broth (550 ml.) Transfer to a separate pan and puree with a blender
3. It is not necessary to measure half exactly to the gram.
4. Heat vegetable oil, onion, garlic, bay leaf and bacon skin in a saucepan.
5. Mix and fry a little.
6. When the onion becomes translucent, add the bacon, stir and fry well.
7. Then add pureed beans with broth and broth and the whole remaining beans.
8. Season with pepper and salt.
9. Stir, cover and cook over medium heat for 20 minutes.
10. Once the time has passed and the broth has thickened, remove the bacon skin from the pot, remove from heat and serve with chopped parsley.
11. Bon appetit!