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| Home -> [Mexican, North American, Soups & Stews, South American, Vegetarian] -> [Black bean soup (aztec or yucateca style) Recipe] |
Black bean soup (aztec or yucateca style)
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| Artist: |
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Yield: |
1 |
| Categories: |
Mexican, North American, Soups & Stews, South American, Vegetarian |
Rating: |
0 |
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Ingredients:
| 1
| lbs | Black beans | | 10
| cup | Water | | 4
| tsp | Salt, divided | | 1
| | Bell pepper, green, cored | | | -& halved | | 2/3
| cup | Oil | | 1
| large | Onion, yellow, peeled & | | | -sliced | | 4
| | Garlic clove, minced | | 1
| | Chile serrano, seeded & | | | -halved | | 1/2
| tsp | Pepper, black | | 1 1/2
| tbsp | Mexican chocolate, crumbled | | 1
| | Bay leaf | | 1/8
| tsp | Cumin, ground | | 1
| tsp | Sugar | | 2 1/2
| tbsp | Wine vinegar, red | | 2 1/2
| tbsp | Olive oil |
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Procedures:
| 1 | Rinse beans and soak overnight, along with 1 tsp salt and bell pepper. | | 2 | In a 6-quart stewpan, bring beans, soaking water, & pepper to a boil. | | 3 | Simmer till tender (really tender). | | 4 | Heat peanut oil in deep frying pan. | | 5 | Saute onion, garlic and green hot pepper till soft. | | 6 | Remove 2 ?cups bean broth from pot and add to frypan. | | 7 | Simmer 10 minutes. | | 8 | Strain onions, garlic & hot peppers from broth and discard them. | | 9 | Remove bell pepper & discard. | | 10 | Add seasoned broth to soup pot. | | 11 | Add all other ingre- dients except vinegar and olive oil to soup pot and simmer 1 ?hours till thick. | | 12 | If too thick, add water. | | 13 | Add vinegar and olive oil before serving |
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