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Category: Recipes
Prep Time: Cook Time: Total Time:
Makes 6 to 8 servings.
Soup:
2 cups (14 ounces) dried black beans
2 tablespoons canola oil
2 yellow onions, finely chopped
1 or 2 jalapeno chiles, seeded and minced
3 cloves garlic, minced
1 small red bell pepper, diced
1 teaspoon ground cumin
1 teaspoon dried coriander
1 teaspoon dried oregano
8 cups water
1/2 small ham hock or ham bone
2 tablespoons fresh lime juice
2 tablespoons minced fresh cilantro, plus 6 to 8 sprigs for serving
Salt and pepper
Salsa cream:
1/2 cup sour cream
2 tablespoons fresh lime juice
2 tablespoons salsa
Salt and pepper to taste
To prepare black beans: Pick over beans, discarding any stones or misshapen beans. Rinse well. In large pot, combine beans with cold water to cover by 3 inches. Soak for at least 4 hours or up to overnight. Alternatively, for quick-soak method, bring beans and water to a rapid simmer. (Note: Do not boil.) Simmer for 2 minutes. Remove from heat. Cover. Let stand for 1 hour. Drain beans. Set aside.
To sauté vegetables: In large soup pot over medium heat, warm oil. Add onions. Sauté for 3 minutes or until softened. Add chile to taste, garlic, bell pepper, cumin, coriander and oregano. Sauté, stirring frequently, for 7 to 10 minutes or until vegetables are softened and mixture is aromatic.
To cook soup: Add beans, water and ham hock. Cover partially. Simmer over medium heat for 1 to 1 1/2 hours or until beans are soft. Remove from heat. Discard ham hock.
To finish soup: In blender or food processor, puree soup, in batches, leaving some texture. Return soup to pot. (Or process with handheld blender in pot until desired consistency is reached.) Add lime juice, minced cilantro and salt and pepper to taste. (Note:If soup is too thick, thin with water.) Reheat gently over medium heat.
To make salsa cream: Just before serving, in small bowl, stir together sour cream, lime juice, salsa and salt and pepper.
To serve: Ladle soup into warmed bowl. Garnish each bowl with salsa cream and cilantro sprig.
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Black Bean Soup with Salsa Cream
Marisol de la Cortiz's
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view my recipesthis recipe viewed 16 times
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Category: Recipes
Prep Time: Cook Time: Total Time:
Makes 6 to 8 servings.
Soup:
2 cups (14 ounces) dried black beans
2 tablespoons canola oil
2 yellow onions, finely chopped
1 or 2 jalapeno chiles, seeded and minced
3 cloves garlic, minced
1 small red bell pepper, diced
1 teaspoon ground cumin
1 teaspoon dried coriander
1 teaspoon dried oregano
8 cups water
1/2 small ham hock or ham bone
2 tablespoons fresh lime juice
2 tablespoons minced fresh cilantro, plus 6 to 8 sprigs for serving
Salt and pepper
Salsa cream:
1/2 cup sour cream
2 tablespoons fresh lime juice
2 tablespoons salsa
Salt and pepper to taste
To prepare black beans: Pick over beans, discarding any stones or misshapen beans. Rinse well. In large pot, combine beans with cold water to cover by 3 inches. Soak for at least 4 hours or up to overnight. Alternatively, for quick-soak method, bring beans and water to a rapid simmer. (Note: Do not boil.) Simmer for 2 minutes. Remove from heat. Cover. Let stand for 1 hour. Drain beans. Set aside.
To sauté vegetables: In large soup pot over medium heat, warm oil. Add onions. Sauté for 3 minutes or until softened. Add chile to taste, garlic, bell pepper, cumin, coriander and oregano. Sauté, stirring frequently, for 7 to 10 minutes or until vegetables are softened and mixture is aromatic.
To cook soup: Add beans, water and ham hock. Cover partially. Simmer over medium heat for 1 to 1 1/2 hours or until beans are soft. Remove from heat. Discard ham hock.
To finish soup: In blender or food processor, puree soup, in batches, leaving some texture. Return soup to pot. (Or process with handheld blender in pot until desired consistency is reached.) Add lime juice, minced cilantro and salt and pepper to taste. (Note:If soup is too thick, thin with water.) Reheat gently over medium heat.
To make salsa cream: Just before serving, in small bowl, stir together sour cream, lime juice, salsa and salt and pepper.
To serve: Ladle soup into warmed bowl. Garnish each bowl with salsa cream and cilantro sprig.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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