Black bean soup with dark chocolate and hazelnuts
Procedure
Ingredients · Servings 4
- 250 g dried beans
- Water
- Onions
- Parsley
- Sale
- Oil and butter or margarine
- 4 cubes of dark chocolate
- Bechamel sauce
- 1 handful chopped hazelnuts
- Bread croutons
- 1 clove garlic
Method · 2 h
- Soak the beans in water for at least one night. Once drained, rinse them well. In a saucepan, sauté the garlic and onion with a knob of butter.
- Soak the beans in water for at least one night. Once drained, rinse them well. In a saucepan, sauté the garlic and onion with a knob of butter.
- Soak the beans in water for at least one night. Once drained, rinse them well. In a saucepan, sauté the garlic and onion with a knob of butter.
- Soak the beans in water for at least one night. Once drained, rinse them well. In a saucepan, sauté the garlic and onion with a knob of butter.
Soak the beans in water for at least one night.
Once drained, rinse thoroughly. In a saucepan, sauté the garlic and onion with a knob of butter and a little oil. Add the beans and sauté. Add salt and water until the water exceeds the beans' volume by at least a finger.
Cook until well-done, add a sprinkling of parsley, the chocolate a little at a time, and taste. Puree everything in a blender and, if you have the patience, through a sieve. Add béchamel sauce or cream to taste.
To decorate and make it more delicious and crunchy, add croutons and toasted and chopped hazelnuts.
