INGREDIENTS

INSTRUCTIONS

In a heavy kettle cook the bacon over moderately low heat, stirring
occasionally, until it is crisp, transfer it to paper towels to drain, and
reserve it. Pour off all but 1/4 cup of the fat and in the remaining fat
cook the onion, the garlic, the bay leaf, the chili powder, the cuminseed,
and the cayenne, stirring, until the onion is softened. Add the celery, the
carrot, the beans, 4 cups of the broth, and 2 cups water and simmer the
soup, covered, for 1 to 1 1/2 hours, or until the beans are tender. Add the
tomatoes with the reserved juice and simmer the soup, covered, for 20
minutes. Discard the bay leaf and force the soup in batches through a food
mill into a large saucepan. Stir in the Sherry, salt and pepper to taste,
and the additional broth or water to thin the soup to the desired
consistency, simmer the soup for 5 minutes, and serve it with the reserved
bacon, the scallion greens, and the sour cream.
To quick-soak dried beans:
In a colander rinse the beans under cold water and discard any discolored
ones. In a kettle combine the beans with enough cold water to cover them by
2 inches, bring the water to a boil, and boil the beans for 2 minutes.
Remove the kettle from the heat and let the beans soak, covered, for 1
hour.
Makes about 12 cups, serving 6 to 8.
Gourmet March 1991
Converted by MC_Buster.
Converted by MM_Buster v2.0l.

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