| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Meats, Dairy |
Dutch |
Barbara1 |
1 |
servings |
INGREDIENTS
| 1 |
lb |
Pkg dried black beans |
| 6 |
sl |
Bacon |
| 3/4 |
c |
Chopped onion |
| 3/4 |
c |
Chopped leeks |
| 3/4 |
c |
Chopped carrots |
| 3/4 |
c |
Chopped celery |
| 10 |
c |
Chicken broth |
| 1 |
c |
Chopped tomato |
| 1 |
c |
Chopped cilantro |
| 1 |
tb |
Minced garlic |
| 1 |
|
Jalapeno pepper; chopped |
| 2 |
ts |
Cumin |
| 1 |
ts |
Coriander |
| 3/4 |
c |
Sour cream |
| 2 |
ts |
Lemon juice |
| 2 |
ts |
Lime juice |
|
|
Additional fresh cilantro |
INSTRUCTIONS
Place beans in a large pot. Cover with water 3 inches above beans. Let
stand overnight. Drain well. Cook bacon in a heavy large Dutch oven
until brown, but still soft, about 4 minutes. Add onion, leeks,
carrots and celery; cook until tender, about 10 minutes. Add beans,
broth, tomato, 1/2 cup cilantro, garlic, jalapeno, cumin and
coriander. Bring to a boil. Reduce heat, cover and simmer 2 hours or
until beans are tender. Transfer 1 cup of soup to food processor;
process until smooth and return to pot. Stir to blend. Mix sour
cream, 1/2 cup cilantro, lemon and lime juice. Season soup with salt
and pepper. Garnish servings with a dollop of sour cream mixture.
Yield: 8 servings.
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