Black bean soup #6
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Black bean soup #6
  Beans    Soups  
Last updated 6/12/2012 1:08:57 AM. Recipe ID 35675. Report a problem with this recipe.
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      Title: Black bean soup #6
 Categories: Soup
      Yield: 8 Servings
 
    1/2 lb Smoked slab bacon
      3 tb Tomato paste
  1 1/2 c  Onions; finely chopped
     16 c  Chick broth
  1 1/2 c  Celery; finely chopped
      1 lb Black beans
      1    Bay leaf
      6 tb Lime juice; fresh
      1 tb Garlic; finely minced
    1/4 ts Cayenne pepper
  1 1/4 ts Thyme
           Salt
      4 tb Cumin
    1/2 c  Corriander; fresh
      1 ts Black pepper
           Sour cream
    1/4 c  Oregano; fresh -or-
      1 tb Dried oregano
 
  Slice and reserve the bacon rind. Cut the bacon into quarter-inch
  cubes. Put the bacon and rind into a heavy kettle or casserole and
  cook, stirring often, until the fat is rendered. The bacon should be
  well-browned and crisp. Add onions, celery, carrots, bay leaf,
  garlic, three tablespoons of the cumin, black pepper, and oregano.
  Stir to blend and cover. Cook approx. 5 min. over moderately low
  heat. Do not allow the mixture to burn. Add the tomato paste and stir
  briefly. Add the chick stock and bring to a boil. Rinse and drain the
  beans and add them to the soup. Cook, uncovered, over relatively high
  heat approx. 2.5 hrs., skimming the surface to remove foam
  occasionally. The soup is ready when the beans are soft and some of
  them have disintegrated. Stir in the lime juice, cayenne pepper, salt,
  corriander, and remaining cumin. Remove and discard the bacon rind
  and Bay leaf. Ladle the soup into individual bowls. Serve sour cream
  and salsa on the side. 




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Recipe ID 35675 (Apr 03, 2005)

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