Free Recipe Sunday Black-Bean Soup (New York Times)

Recipe Type: Free Stew Recipes
Recipe Preparation: boil
Cooking Temperature:
Recipe Serves: 6

Ingredients for Sunday Black-Bean Soup (New York Times) Recipe

1 lb dried black beans
1 tb chopped jalepeno pepper
2 ea smoked ham hocks
3 ea garlic cloves
3 c chicken stock
1 ts cumin
4 ea coarsely chopped carrots
1 c dry sherry
3 ea coarsely chopped onions
1 ea lime (juice)
3 ea coarsely chopped celery

Sunday Black-Bean Soup (New York Times) Preparation

To soak beans quickly, cover them with generous amount of water, cover pot, bring water to boil and boil 2 minutes. Remove cover and allow beans to sit in the liquid for one hour. Drain. In hot oil (1-2 Tb.), saute carrots, onions, celery, and garlic until onions are golden. Add cumin and jalepenos. When beans are ready to cook, add ham hocks to beans along with sauted vegetables, and chicken broth and enough water to cover. Cook for 1 1/2 to 2 hours, or until tender. Drain the bean mixture and reserve cooking liquid. Puree beans and vegetables. Add sherry and lime juice and enough of the reserved liquid to make a thick soup. Can be served with chopped corriander or sour cream or lemon slice.

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