6 cups black beans, rinsed several times until the water runs clear
12 cups cold water
1 Tbsp. kosher salt
1 cup beet juice
1/4 cup olive oil
1 cup yellow onions
1/4 cup minced garlic
2 tsp. black pepper
1/8 tsp. liquid smoke
1 cup red wine (Merlot or Cabernet)
1/4 cup chopped basil
• In a stockpot over high heat, combine the black beans, water, salt, and beet juice and bring to a rolling boil. Reduce the heat to medium.
• Heat the olive oil in a skillet over medium heat and add the onions, garlic, black pepper, and liquid smoke. Cook until the onions are translucent.
• Add the wine to deglaze.
• Add the contents of the skillet to the stockpot and cook until the beans are soft. Remove from the heat.
• Using an immersion blender, purée until smooth.* Taste and season as needed. Garnish with the basil.
*Note: You can also blend the soup in batches using a standing blender.
Makes 8 to 12 servings