Awesome Black Bean Soup with Jalapenos
Awesome Black Bean Soup with Jalapenos recipe
Yield
8 servingsPrep
8 hrsCook
2 hrsReady
10 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 8 |
jalapeño 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 | medium |
onions
medium |
|
| 4 | cloves |
garlic
minced |
|
|
ham hock
large |
*
|
||
| 1 | cup |
tomatoes, canned
|
|
| 2 | teaspoons |
cumin
ground |
|
| 1 | teaspoon |
epazote
optional |
* |
| 1 | teaspoon |
coriander
ground |
|
| ¼ | teaspoon |
cloves
ground |
|
| 1 | tablespoon |
red wine vinegar
|
|
|
water
cups |
*
|
||
| 3 | tablespoons |
tequila
optional |
|
|
sour cream
for garnish |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 8 | each |
jalapeño pepper
stems and seeds removed, |
*
|
| 15 | ml |
red hot chili pepper, dried
crushed, seeds included |
|
| 473 | ml |
black beans
sorted |
|
| 3E+1 | ml |
vegetable oil
or bacon fat |
|
| 2 | each |
onions
medium |
|
| 4E+1 | ml |
garlic
minced |
|
| 1 | x |
ham hock
large |
*
|
| 237 | ml |
tomatoes, canned
|
|
| 1E+1 | ml |
cumin
ground |
|
| 5 | ml |
epazote
optional |
* |
| 5 | ml |
coriander
ground |
|
| 1.3 | ml |
cloves
ground |
|
| 15 | ml |
red wine vinegar
|
|
| 1 | x |
water
cups |
*
|
| 45 | ml |
tequila
optional |
|
| 1 | x |
sour cream
for garnish |
*
|
Directions
Cover the beans with water and soak overnight, or quick soak them. Sauté 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 to 3 hours or until the beans are soft. Remove the ham hock and shred the meat.
Divide the soup in half, purée 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.
