| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
|
Soup |
8 |
Servings |
INGREDIENTS
| 2 |
qt |
Chicken stock |
| 1 |
lb |
Dry black beans |
| 1 |
md |
Yellow onion; chopped |
| 2 |
md |
Green pepper; chopped |
| 1/4 |
c |
Olive oil |
| 1 1/2 |
ts |
Cumin |
| 1 1/2 |
ts |
Dried oregano leaves |
| 1/2 |
ts |
Garlic powder |
| 1/2 |
ts |
Salt |
| 1/4 |
ts |
Pepper |
| 2 |
tb |
Red wine vinegar |
| 1/2 |
lb |
Smoked ham; diced |
| 1/2 |
lb |
Bacon; crisply fried, drained, and crumbled |
INSTRUCTIONS
In large kettle, combine all ingredients except ham and bacon. Heat to
boiling; reduce heat, simmer 1 to 2 hrs or until beans are soft. Place
cooked solids from mixture with some of broth in food processor with steel
blade or in blender. Puree until smooth. Return pureed mixture to remaining
broth mixture. Add boiling water if necessary to make 2 quarts. Stir in ham
and bacon; heat thoroughly. 2 quarts.
This recipe comes from the 2nd edition of the "Pot Luck for 33,000"
cookbook. This is a collection of recipes from Dayton's, Hudson's, and
Marshall Field's cookoff. This recipe is from the Dayton Hudson
Restaurants.
Recipe By : Pot Luck for 33,000 crow@cbnewsd.cb.att.com
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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