Black bean borracho soup

4 Servings

Ingredients

Quantity Ingredient
½ pounds Black turtle beans
1¼ teaspoon Butter or margarine
¾ ounce Ham, diced in 1/4\"pieces
¼ Onion, diced in 1/4\"pieces
½ cup Celery, diced
¼ cup Carrots, diced
⅝ Clove Garlic, minced
1 quart Water
1¼ tablespoon Chicken base
1¾ teaspoon Tomato paste
⅜ cup Beer
1⅝ Pinches Black pepper, or more to taste
1⅛ tablespoon Cilantro, minced
⅓ teaspoon Chili powder
⅓ teaspoon Cumin

Directions

Spread beans on a sheet pan. Remove any stones, rotten beans or foreign matter. In a colander, rinse beans under cold running water.

At this point, you may choose to soak beans in cold water overnight.

If not, continue with preparation. In a large kettle, heat butter and sautŽ ham, onion, celery and carrots until onion is translucent, but not brown. Add garlic and cook 2 more minutes. Add water, chicken base, tomato paste, beer and pepper. Bring to a boil. Add cleaned beans and reduce heat to low. Simmer about 2 to 3 hours or until beans are tender. Beans must be tender and stock thick. Skim aby scum that rises to the surface. Add cilantro, chili powder and cumin. Cook 10 more minutes. Garnish bowls of soup with a dollop of sour cream and a little salsa or chopped cilantro.

Remember seasonings and spices can be adjusted to suit your taste.

Posted to MC-Recipe Digest V1 # Recipe by: Cappy's Restaurant in San Antonio From: Shirley Jordan <shirleyj@...> Date: Tue, 10 Dec 1996 01:51:53 -0800

Related recipes