Brazilian black bean soup #1
4 Servings
Ingredients
| Quantity | 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 | ||
Directions
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, .