Black bean soup enchantment resort
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Dried black beans, picked over and rinsed |
| ½ | pounds | Bacon, chopped (delete for less fat) |
| 2 | mediums | Onions, chopped (about 1 1/2 cups) |
| 3 | Garlic cloves, minced | |
| ¼ | cup | Olive oil |
| 12 | cups | Low-salt chicken broth |
| 3 | Smoked ham hock pieces (about 2 lbs) | |
| 1 | tablespoon | Ground cumin |
| ⅛ | teaspoon | Cayenne |
| 2 | teaspoons | Freshly ground black pepper |
| 1½ | tablespoon | Chopped fresh parsley leaves |
| 1½ | tablespoon | Chopped fresh coriander |
| 2 | teaspoons | Dried oregano, crumbled |
| 1 | Bay leaf | |
| ¼ | cup | Finely chopped red bell pepper |
| ¼ | cup | Finely chopped seeded green Anaheim chilies |
| 2 | tablespoons | Dry Sherry plus additional to taste if desired |
| 2 | teaspoons | Firmly packed light brown sugar |
| 2 | teaspoons | Fresh lemon juice |
Directions
In a large bowl soak beans in water to cover by 2 inches overnight or quick-soak and drain. In large heavy kettle cook bacon (if used), onions, and garlic in oil over low heat, stirring, until softened and add broth, beans, ham hock, spices, and herbs. Bring mixture to a boil. Reduce heat and simmer mixture until beans are tender, about 2 hours. Transfer ham hocks with a slotted spoon to a cutting board. Discard fat and bones and chop meat. Return meat to kettle and add bell pepper, chilies, 2 tablespoons Sherry, sugar, and lemon juice. Simmer soup, stirring occasionally, 30 minutes. Discard bay leaf. Just before serving, stir in additional Sherry (if using) and salt and pepper to taste. Serve soup with a dollop of sour cream and a splash of sherry.
Posted to EAT-L Digest 10 November 96 Date: Mon, 11 Nov 1996 07:19:02 -0600 From: Corbin <corbin@...>