| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Vegetables, Grains, Dairy |
Mexican |
Soups, Meats, Vegetables, Mexican |
8 |
Servings |
INGREDIENTS
| 1 |
c |
Onion; Chopped, 1 Large |
| 4 |
|
Clove Garlic; Finely Chopped |
| 2 |
tb |
Vegetable Oil |
| 1 |
lb |
Black Beans; Dried |
| 2 |
c |
Ham; Smoked, Cooked, Cubed |
| 6 |
c |
Chicken Broth |
| 2 |
tb |
Red Chiles; Ground |
| 2 |
tb |
Cilantro; Fresh, Snipped |
| 1 |
tb |
Oregano Leaves; Dried |
| 2 |
ts |
Cumin; Ground |
| 28 |
oz |
Whole Tomatoes; Undrained |
| 1 |
|
Chipotle Chile; * |
| 1/3 |
c |
Whipping Cream |
| 2/3 |
c |
Dairy Sour Cream |
|
|
Red Bell Pepper; Chopped |
INSTRUCTIONS
QUICK CREME FRAICHE
GARNISHES
* Chipotle Chile should be one that has been canned in Adobo Sauce.
~-------------------------------------------------------------------------
Cook and stir onion and garlic in oil in 4-quart Dutch oven until onion is
tender. Stir in remaining ingredients except Quick Creme Fraiche and Bell
pepper; heat to boiling. Boil 2 minutes; reduce heat. Cover and simmer
until beans are tender, about 2 1/2 hours. Pour 1/4 of the soop into food
processor workbowl fitted with steel blade or into blender container, cover
and process until smooth. Repeat with remaining soup. Serve with Quick
Creme Fraiche and Bell Pepper. QUICK CREME FRAICHE: Gradually stir whipping
cream into sour cream. Cover and refrigerate up to 48 hours.
Miscellaneous recipes from the collection of Mike Orchekowski.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mo-misc.zip
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