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