Black Bean Soup with Jalapenos

10 hours Prep: 8 hours Cook: 2 hours

163 calories per serving view nutrition facts

6 servings suggest servings

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Ingredients

8	each	jalapeno pepper	stems and seeds removed,
1	tablespoon	red hot chili pepper, dried	crushed, seeds included
2	cups	black beans	sorted
2	tablespoons	vegetable oil	or bacon fat
2	each	onions	medium
40	ml	garlic	minced
1	x	ham hock	large
1	cup	tomatoes, canned
2	teaspoons	cumin	ground
1	teaspoon	epazote	optional
1	teaspoon	coriander	ground
1/4	teaspoon	cloves	ground
1	tablespoon	red wine vinegar
1	x	water	cups
3	tablespoons	tequila	optional
1	x	sour cream	for garnish

Directions

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.

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Nutrition Facts

Serving Size 153g

Amount per Serving

Calories 163 27% of calories from fat

	% Daily Value*
Total Fat 5.0g	8%
Saturated Fat 1.0g	3%
Trans Fat 0.0g
Cholesterol 0mg	0%
Sodium 61mg	3%
Total Carbohydrate 19.0g	6%
Dietary Fiber 6.0g	25%
Sugars 3.0g
Protein 6.0g	12%

Vitamin A	3%		Vitamin C	11%
Calcium	4%		Iron	12%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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