| 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. Converted by MC_Buster. Converted by MM_Buster v2.0l.
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