Yield: 1 servings
| Measure | Ingredient |
|---|---|
| 2 tablespoons | Vegetable oil |
| 1 medium | Onion; chopped fine |
| 1 | Carrot; chopped fine |
| 4 | Garlic cloves; chopped fine |
| 2 | Jalapenos; seeded and chopped medium |
| 1 | Habaneros; seeded and chopped fine, up to 2 |
| 8 cups | Good chicken stock |
| 2 cans | (540 ml) of black beans; drained and rinsed, or 4 cups cooked black beans |
| Salt to taste | |
| Freshly ground black pepper to taste | |
| Cumin to taste | |
| 1 large | Tomato; skinned, seeded and chopped |
In a large soup pot, heat the oil, and add the onion, carrot, garlic and peppers, and saute until just tender...add the peppers and cumin, and heat for another minute for to blend it in and then add the stock and the beans, and bring to a boil. Reduce to simmer and cook for about another 15 minutes, then remove about half of the beans and puree in a blender or food processor, return this to the pot, and heat again, add salt and more black pepper to taste...place in bowls and top with the chopped up tomato, and more hot pepper sauce of your choice....I can hear you all the way from Oz, Luke! Cheers, Doug in BC
Posted to CHILE-HEADS DIGEST by Doug Irvine <dirvin@...> on Jan 27, 1999, converted by MM_Buster v2.0l.