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Sunday Black-Bean Soup (New York Times)

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Sunday Black-Bean Soup (New York Times)

Post by Admin on Sun Aug 28, 2016 6:03 am

Sunday Black-Bean Soup (New York Times)
Categories: Soup/stew
Video Games Kitchen And Dining Movies Gifts Yield: 6 servings

1 lb Dried black beans 1 T Chopped jalepeno pepper
2 ea Smoked ham hocks 3 ea Garlic cloves
3 c Chicken stock 1 t Cumin
4 ea Coarsely chopped carrots 1 c Dry sherry
3 ea Coarsely chopped onions 1 ea Lime (juice)
3 ea Coarsely chopped celery

To soak beans quickly, cover them with generous amount of water,
cover pot, bring water to boil and boil 2 minutes. Remove cover and
allow beans to sit in the liquid for one hour. Drain. In hot oil (1-2
Tb.), saute carrots, onions, celery, and garlic until onions are
golden. Add cumin and jalepenos. When beans are ready to cook, add
ham hocks to beans along with sauted vegetables, and chicken broth
and enough water to cover. Cook for 1 1/2 to 2 hours, or until
tender. Drain the bean mixture and reserve cooking liquid.
Puree beans and vegetables. Add sherry and lime juice and enough of
the reserved liquid to make a thick soup. Can be served with chopped
corriander or sour cream or lemon slice.

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