Created by ForeverMama on September 24, 2018
Step 1: The day before cooking, spread the beans on a baking sheet and pick through them, removing any pebbles. Rinse the beans thoroughly in a strainer under cold running water.
Step 2: Place the beans in a large heavy pot and add 8 cups of water (or more, to cover beans thoroughly). let soak overnight in the refrigerator or counter top.
Step 3: To the poto of beans that have soaked, add the bell pepper and garlic. Pin the bay leaf to the onion with the clove, and add it to the pot. Bring the water to a boil. Reduce the heat, loosely cover the pan, and simmer the beans, stirring occasionally, until tender, about 1 hour. (The beans can also be cooked in a 5 quart pressure cooker. Black beans shouldn't cause a frothing problem, but watch the pressure. The cooking time will be 30-40 minutes. )
Step 4: Brown the bacon in a large heavy frying pan, 3-4 minutes. Using a slotted spoon, transfer teh bacon to paper towels to drain. Pour off the fat from the pan.
Step 5: Add the olive oil to the pan, followed by the onion, bell pepper, carrot, celery, and garlic. Cook over medium heat until the vegetables are soft but not brown, 4-5 minutes.
Step 6: Stir the sauteed vegetables and bacon into the beans, along with the wine, vinegar, cumin, organo, bay leaves, and salt and pepper.
Step 7: Cover and gently simmer the soup, until the beans are very soft, 10-15 minutes.
Step 8: Remove and discard the bay leaves. Using a slotted spoon, transfer 2 cups of the beans to a bowl and mash with the back of a wooden spoon or a pestle.
Step 9: Stir this mixture back into the soup to give it a creamy cconsistency. Correct teh seasonings, adding salt, pepper, or vinegar to taste.
Step 10: Ladle the soup into bowls and garnish each with a dollop of the sour cream and a sprinkling of the scallion greens.