astray recipes: Brazilian black bean soup #1

Categories: Soup
Yield: 4 Servings

Measure	Ingredient
2 cups	Dried black beans
8 cups	Cold water
¾ pounds	Cooked ham; diced
1	Ham bone; if desired
4	Cloves garlic; crushed
2 teaspoons	Salt
½ cup	Diced onion
2	Whole cloves
½ teaspoon	Ground cumin
1 tablespoon	Ground New Mexico chile
1	Lime; juice of
¼ cup	Rum
4	Green onions; finely chopped
½ cup	Grated Monterey Jack or dairy sour cream
	Lime wedges; if desired

Sort & rinse beans, then soak overnight in water to cover, (or place in large saucepan, add water to cover, bring to a boil, remove from heat, cover and let stand 1 hour. Simmer 1-½ hours, then proceed with recipe).

Drain beans; place in a large saucepan and add 8 cups cold water, ham, ham bone (if desired), garlic, salt, diced onion, cloves, cumin, ground chile (or caribe) and lime juice. Bring to a boil; reduce heat, cover and simmer 2 hours or until beans are tender and soup is thick. Taste and adjust seasonings. To serve, remove ham bone, if used. Lace soup with rum; spoon into bowls and top with green onions, cheese or sour cream, and lime wedges, if desired. Makes 4 to 6 servings.

From the <Hotter Than Hell!>, by Jane Butel, ISBN 0-89586-646-3 (0-89586-542-4 paperback). Downloaded from Glen's MM Recipe Archive, .

brazilian black bean soup #1