| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Vegetables, Dairy | Soups &, Stews | 8 | Servings | |
INGREDIENTS
| 8 | Jalapeno chiles, stems and | |
| Removed, chopped | ||
| 1 | T | Dried crushed red chile |
| seeds included | ||
| 2 | c | Black beans, sorted and |
| 2 | T | Bacon fat or vegetable oil |
| 2 | Onions, chopped | |
| 40 | Garlic, minced | |
| 1 | Ham hock | |
| 1 | c | Canned tomatoes, chopped |
| 2 | t | Ground cumin |
| 1 | t | Ground epazote, optional |
| 1 | t | Ground coriander |
| 1/4 | t | Ground cloves |
| 1 | T | Red wine vinegar |
| 1 | c | Water |
| 3 | T | Tequila, optional |
| Sour cream for garnish |
INSTRUCTIONS
Cover the beans with water and soak overnight, or quick soak them. Saute the onion and garlic in the bacon fat until soft. Combine all the ingredients, except the tequila and sour cream, in a large pot and bring to a boil. Reduce the heat and simmer for 2-3 hours or until the beans are soft. Remove the ham hock and shred the meat. Divide the soup in half, puree half of it and add back to the reamining soup. Add the shredded meat and simmer for 15 minutes or until thickened to the desired consistency. Remove from the heat, stir in the tequila, garnish with the sour cream, and serve. Serving Suggestions: Serve as a lunch entree with warmed flour tortillas and a citrus salad. Source: "The Whole Chile Pepper Book," by Dave DeWitt and Nancy Gerlach, 1990. Little, Brown and Company.
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Nutrition (calculated from recipe ingredients)
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Calories: 86
Calories From Fat: 51
Total Fat: 5.8g
Cholesterol: 14.7mg
Sodium: 79.1mg
Potassium: 153.4mg
Carbohydrates: 5.1g
Fiber: <1g
Sugar: 2.7g
Protein: 1.3g