Black bean soup with jalapenos

8 servings

Ingredients

Quantity Ingredient
8 Jalapeno chiles, stems and seeds removed, chopped
1 tablespoon Dried crushed red chile, seeds included
2 cups Black beans, sorted and rinsed
2 tablespoons Bacon fat or vegetable oil
2 mediums Onions, chopped
4 Cloves garlic, minced
1 large Ham hock
1 cup Canned tomatoes, chopped
2 teaspoons Ground cumin
1 teaspoon Ground epazote (optional)
1 teaspoon Ground coriander
¼ teaspoon Ground cloves
1 tablespoon Red wine vinegar
6 To 8 cups water
3 tablespoons Tequila (optional)

Directions

Serves 8

Sour cream for garnish

Cover the beans with water and soak them overnight.

Saute onion and garlic in bacon fat until soft.

Combine all ingredients, except tequila and sour cream, in large pot and bring to a boil. Reduce heat and simmer for 2 to 3 hours or until beans are soft.

Remove ham hock and shred meat. Divide soup in half, puree half of it and add back to the remaining soup. Add shredded meat and simmer for 15 minutes or until thickened to desired consistency.

Remove from heat, stir in tequila, garnish with sour cream, and serve.

The Whole Chili Pepper From the collection of Jim Vorheis

Related recipes