Soup spoons of adobo sauce (made from recipe posted here)
Sour cream; for topping
INSTRUCTIONS
"Jarrell, Stefanie" <swolicki@psi.wilmer.com> .. modified from a recipe
posted here for "creamed black bean soup"..
One bag of black beans.. soaked for two days.. water changed twice. Two
huge yellow onions two of the biggest garlic cloves you can find. Three
celery stalks. * Rough cut above and saute in as little olive (or your
choice) oil as will do.. let cool overnight in pan on stove. Add 6 cups of
water to onion mess. Add 6 chicken bouillon cubes (or real stock for those
with freezers big enough to have it!) and one large soup spoon of HAM
bouillon, plus 2 TablespoonS ground cumin. Add drained black beans and
bring all to rolling boil. Turn off stove and go to work. Come home.. turn
on stove... rolling boil, turn down to low and take a nap. Wake up, turn
stove on high... bring to a rolling boil.. turn off stove, and go dig in
the garden for several hours. Add three large soup spoons of adobo sauce
(made from recipe posted here too), blend with Braun hand blender (right in
the pot) turn the stove on low ... wait until hot... put in bowl, top with
sour cream.
CHILE-HEADS ARCHIVES
From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.
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