- Exported from MasterCook
Black Bean Soup with Jalapenos
8 Preparation Time :
Categories : Favorites Soups
Amount Measure Ingredient -- Preparation Method -- -- --
8 Jalapeno chiles -- stems and removed -- chopped
1 tablespoon Dried crushed red chile -- seeds included
2 cups Black beans -- sorted and 09
2 tablespoons Bacon fat or vegetable oil
2 medium Onions -- chopped
40 milliliters Garlic -- minced
1 large Ham hock
1 cup Canned tomatoes -- chopped
2 teaspoons Ground cumin
1 teaspoon Ground epazote
1 teaspoon Ground coriander
1/4 teaspoon Ground cloves
1 tablespoon Red wine vinegar
cups water
3 tablespoons Tequila
Sour cream for garnish
Cover the beans with water and soak overnight, or quick soak them.
Saute the onion and garlic in the bacon fat until soft.
Combine all the ingredients, except the tequila and sour cream, in a large
pot and bring to a boil. Reduce the heat and simmer for 2-3 hours or until
the beans are soft.
Remove the ham hock and shred the meat.
Divide the soup in half, puree half of it and add back to the reamining
soup. Add the shredded meat and simmer for 15 minutes or until thickened
to the desired consistency.
Remove from the heat, stir in the tequila, garnish with the sour cream, and serve. Serving Suggestions: Serve as a lunch entree with warmed flour tortillas
and a citrus salad.
Source: "The Whole Chile Pepper Book," by Dave DeWitt and Nancy Gerlach,
1990. Little, Brown and Company. - - - - - - - - - - - - - - - - - -
