‘Orna and Ella’ was one of the best restaurants in Tel Aviv. All the girls in town used to go there - we felt like someone took care of us. Going to ‘Orna and Ella’ was to get nourished by the most homely and delicate food. A quiet space away from home, where we talked about everything.
On winter days, when the sun waved an early goodbye, lights would reflect at me, as I peeked into ‘Orna and Ella’, to see if they were open. I would always order the Black Bean Soup, and share a plate with a good girlfriend.
Black beans are full of iron minerals, and a perfect substitute for meat.
WHAT YOU NEED
The Beans
-1 lb (½ kg) of dry black beans
-12 cups of water
-2 bay leaves
The soup
-2 onions
-2 shallots
-2 red peppers
-8 garlic cloves
-1 cup olive oil
-3 tbsp fresh oregano
-2 tbsp dry oregano
-2 tbsp cumin
-1½ tbsp sugar (or maple)
-1½ tbsp salt
For each serving (optional):
-1 tbsp sour cream
-A sprinkle of chopped green onion ,cives or mint
-A drizzle of of olive oil on top
HOW TO MAKE
The beans:
- In a pot, on high heat, put the dried beans, water, and bay leaves.
- Bring to a boil, then lower the heat and cook for 2 hour, until the beans get soft.
The soup:
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On a cutting board, chop the onion, shallot and red peppers into small cubes, and grate the garlic cloves.
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In a wide pan, on medium heat, add the olive oil, onion, shallot, garlic and red pepper. Cook for 10 minutes and stir well every couple of minutes.
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To the pan, add the cumin, fresh and dry oregano, salt and sugar. Mix well and cook for 2-3 minutes.
Mix it all up:
- Once the beans are soft, add them, with their water, to the wide pan with the soup. Stir.
- Lower the heat to medium-low, cover the pan, and cook for another 1:15 hour. Stir every 30 mins.
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Note: Adding water might be needed, to soften the beans and get a soup-like texture.
Serving suggestion:
In a soup bowl, pour a ladle full of beans, add the sour cream, chopped green onion, and drizzle olive oil on top.
