Frijol soup - rhp

Yield: 8 servings

Measure Ingredient
1 pounds Dried pinto, black, or red beans; rinsed and picked over (For correct flavor, do not use kidney beans)
2 quarts ;water
1 large Onion; chopped
1 medium Ripe tomato; chopped
3 eaches Serranos or fresh jalapenos OR-
8 eaches Fresh or dried chiltepines OR-
3 eaches Dried small red chillies, (de Arbol, japones, Thai) OR-
1 each Or 2 Habaneros
\N \N Salt to taste
1 each Ham bone; (optional)
2 cloves Garlic; chopped
10 eaches To 12 sprigs cilantro
\N \N Sour cream or plain yogurt; for garnish (optional)
8 eaches To 10 additional sprigs cilantro for garnish

Place the beans in a large, deep, heavy stockpot ot Dutch oven; cover with water, and allow to sit overnight. Drain. Add the 2 quarts of water, onion, tomato, chillies, and salt. Cover and bring to a boil over high heat. Reduce the heat to medium and simmer, covered, until the beans are very soft, 4 to 5 hours. Be careful not to let the beans cook dry and burn. Add boiling water as needed, never cold water or the beans won't be tender. You can cook a ham bone with the beans if you like, but true Mexican beans seldom have added meat.

Once the beans are cooked, add the garlic and cilantro, then puree the soup in a blender in batches, adding water until the desired consistency is reached. This soup may be served thick and eaten as the main dish or thinner if served before the meal. Pour the soup into warmed bowls and add a dollop of sour cream and a sprig of fresh cilantro to each. Serve immediately, with toasted tortilla chips.

_Red Hot Peppers_ Jean Andrews, 1993 MacMillan Publishing ISBN 0-02-502251-2 Typos by Jeff Pruett Submitted By JEFF PRUETT On 11-09-95

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