Black bean soup - graham kerr's smart cooking

6 servings

Ingredients

Quantity Ingredient
1 pounds Black turtle beans
2 larges Ham hocks, stripped of all
Visible fat
4 teaspoons Extra light olive oil with a
Dash of sesame oil
2 larges Yellow onions, peeled and
Diced
4 Cloves garlic
3 quarts Water (or good beef stock)
½ teaspoon Freshly ground black pepper
1 pinch Cayenne pepper
4 teaspoons Ground cummin seed
4 Sprigs of oregano
3 Bay leaves
1 medium Red bell pepper,
Seeded and diced
3 tablespoons Fresh chopped parsley
1 tablespoon Brown sugar
1 tablespoon Freshly squeezed lemon juice
2 teaspoons Orange zest
1 cup Strained yogurt mixed with
1 teaspoon Chopped cilantro

Directions

ß The night before making this splendid soup, place the black beans in a bowl of water and let them soak overnight.

ß Blanch the ham hocks by putting them in a medium saucepan with enough cold water to cover and bring to the boil. Pour off the water and rinse out the pan. ß In a 10 inch diameter Dutch oven, or high-sided casserole pot, heat 1 tablespoon of the olive oil and saute the onions and garlic.

ß Rinse and drain the black beans thoroughly. Pour them into the pot and place the ham hocks in the center. This allows the bean flavor to be evenly "en-hocked!"

ß Cover with the water or stock, add the freshly ground black pepper and stir in the cayenne, 1 tablespoon of the cumin seed, the oregano and bay leaves. Bring to a boil and simmer for 1½ hours. Now remove the ham hocks and bay leaves, setting the ham haocks aside in a medium sized bowl and discarding the bay leaves.

ß Remove 1« cups of beans from the soup, along with 1« cups of the cooking liquid adn puree these in a food processor. Pour this mixture through a sieve, into a large bowl. With a wooden spoon, push the beans through the sieve. Pour the puree back into the pot and discard the residue in the sieve.

ß Chop approximately 1« cups of the lean ham lock meat into very small chunks and toss them back into the soup.

ß In a hot, small saucepan stir the remaining olive oil with the red pepper, parsley, the remaining cumin seed and the brown sugar. Mix in the lemon juice and orange zest and stir into the hot soup. What a fabulous aroma!

ß Take the soup to the table with the yogurt-cilantro mixture on the side.

Nutritional Profile

PER SERVING CLASSIC MINIMAX Calories 591 480 Fat 29 15 Calories From Fat 44% 29% Cholesterol 19 36 Sodium 708 63 Fiber 19 16 ß Clasic Compared - Black Bean Soup ß 60 minute hands on ß Cost Estimate: Low to Medium

FROM: Graham Kerr's Smart Cooking, Doubleday, page 16,17 Submitted By BRENT WILLIAMS On 11-05-94

Related recipes