Black bean soup with jalapenos
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 8 | Jalapeno chiles, stems and seeds removed, chopped | |
| 1 | tablespoon | Dried crushed red chile, seeds included |
| 2 | cups | Black beans, sorted and rinsed |
| 2 | tablespoons | Bacon fat or vegetable oil |
| 2 | mediums | Onions, chopped |
| 4 | Cloves garlic, minced | |
| 1 | large | Ham hock |
| 1 | cup | Canned tomatoes, chopped |
| 2 | teaspoons | Ground cumin |
| 1 | teaspoon | Ground epazote (optional) |
| 1 | teaspoon | Ground coriander |
| ¼ | teaspoon | Ground cloves |
| 1 | tablespoon | Red wine vinegar |
| 6 | To 8 cups water | |
| 3 | tablespoons | Tequila (optional) |
Directions
Serves 8
Sour cream for garnish
Cover the beans with water and soak them overnight.
Saute onion and garlic in bacon fat until soft.
Combine all ingredients, except tequila and sour cream, in large pot and bring to a boil. Reduce heat and simmer for 2 to 3 hours or until beans are soft.
Remove ham hock and shred meat. Divide soup in half, puree half of it and add back to the remaining soup. Add shredded meat and simmer for 15 minutes or until thickened to desired consistency.
Remove from heat, stir in tequila, garnish with sour cream, and serve.
The Whole Chili Pepper From the collection of Jim Vorheis