BlackBean Soup
Source of Recipe
rec.food.recipes
List of Ingredients
1 slice (8 ounces) cooked ham, 1/2 inch thick
1 tablespoon vegetable oil
1 small red onion, finely chopped
1 jalape�o chile, finely chopped (seeds removed for less heat, if
desired), plus more for garnish (optional)
4 garlic cloves, minced
1/2 teaspoon ground cumin
1/2 teaspoon dried oregano
3 (15-ounce) cans black beans, drained and rinsed
1/2 cup lightly packed fresh cilantro leaves, plus sprigs for garnish
(optional)
1 lime, quartered (optional)
Recipe
In a large pot (6 to 8 quarts), brown ham over medium-high heat, 2 to 3 minutes per side. Transfer to a cutting board; set aside.
Reduce heat to medium. Heat oil. Add onion and cook, stirring often, until lightly browned, 2 to 3 minutes. Add jalape�o, garlic, cumin and oregano; cook, stirring, until fragrant and garlic is tender, 1 to 2 minutes. Add beans and 4 cups water. Simmer 10 minutes.
Remove from heat; stir in cilantro leaves. Using an immersion blender or regular blender (work in batches so as not to fill regular blender more than halfway), pur�e soup until smooth. Add more water to thin soup, if desired.
Ladle soup into bowls. Cut ham into 1/2-inch cubes; sprinkle over soup. Garnish with jalape�o, cilantro sprigs and lime wedges, as desired.
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