| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Dairy |
|
Soup |
8 |
Servings |
INGREDIENTS
| 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 |
INSTRUCTIONS
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. Recipe By
: clay@panix.com (Clay Irving) Jan 94
MDS@SIMBA.MONENG.MEI.COM
(MARK SCHEFFLER)
REC.FOOD.RECIPES
From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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