Free Recipe Black Bean Soup with Jalapenos

Recipe Type: S Recipes

Recipe Preparation: boil

Cooking Ingredients for Black Bean Soup with Jalapenos Recipe

8 Jalapeno chiles; stems and
Removed; chopped
1 tb Dried crushed red chile;
-seeds included
2 c Black beans; sorted and
2 tb Bacon fat or vegetable oil
2 md Onions; chopped
40 ml Garlic; minced
1 lg Ham hock
1 c Canned tomatoes; chopped
2 ts Ground cumin
1 ts Ground epazote (optional)
1 ts Ground coriander
1/4 ts Ground cloves
1 tb Red wine vinegar
1 c Water
3 tb Tequila (optional)
Sour cream for garnish

Black Bean Soup with Jalapenos Preparation

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.

Cooking Temperature:

Recipe Serves: 8

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