Black bean soup enchantment resort

1 Servings

Ingredients

Quantity Ingredient
1 pounds Dried black beans, picked over and rinsed
½ pounds Bacon, chopped (delete for less fat)
2 mediums Onions, chopped (about 1 1/2 cups)
3 Garlic cloves, minced
¼ cup Olive oil
12 cups Low-salt chicken broth
3 Smoked ham hock pieces (about 2 lbs)
1 tablespoon Ground cumin
teaspoon Cayenne
2 teaspoons Freshly ground black pepper
tablespoon Chopped fresh parsley leaves
tablespoon Chopped fresh coriander
2 teaspoons Dried oregano, crumbled
1 Bay leaf
¼ cup Finely chopped red bell pepper
¼ cup Finely chopped seeded green Anaheim chilies
2 tablespoons Dry Sherry plus additional to taste if desired
2 teaspoons Firmly packed light brown sugar
2 teaspoons Fresh lemon juice

Directions

In a large bowl soak beans in water to cover by 2 inches overnight or quick-soak and drain. In large heavy kettle cook bacon (if used), onions, and garlic in oil over low heat, stirring, until softened and add broth, beans, ham hock, spices, and herbs. Bring mixture to a boil. Reduce heat and simmer mixture until beans are tender, about 2 hours. Transfer ham hocks with a slotted spoon to a cutting board. Discard fat and bones and chop meat. Return meat to kettle and add bell pepper, chilies, 2 tablespoons Sherry, sugar, and lemon juice. Simmer soup, stirring occasionally, 30 minutes. Discard bay leaf. Just before serving, stir in additional Sherry (if using) and salt and pepper to taste. Serve soup with a dollop of sour cream and a splash of sherry.

Posted to EAT-L Digest 10 November 96 Date: Mon, 11 Nov 1996 07:19:02 -0600 From: Corbin <corbin@...>

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