Sunday black-bean soup (new york times)

Yield: 6 servings

Measure Ingredient
1 pounds Dried black beans
2 eaches Smoked ham hocks
3 cups Chicken stock
4 eaches Coarsely chopped carrots
3 eaches Coarsely chopped onions
3 eaches Coarsely chopped celery
1 tablespoon Chopped jalepeno pepper
3 eaches Garlic cloves
1 teaspoon Cumin
1 cup Dry sherry
1 each Lime (juice)

To soak beans quickly, cover them with generous amount of water, cover pot, bring water to boil and boil 2 minutes. Remove cover and allow beans to sit in the liquid for one hour. Drain. In hot oil (1-2 Tb.), saute carrots, onions, celery, and garlic until onions are golden. Add cumin and jalepenos. When beans are ready to cook, add ham hocks to beans along with sauted vegetables, and chicken broth and enough water to cover. Cook for 1½ to 2 hours, or until tender. Drain the bean mixture and reserve cooking liquid.

Puree beans and vegetables. Add sherry and lime juice and enough of the reserved liquid to make a thick soup. Can be served with chopped corriander or sour cream or lemon slice.

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