How To make Black Bean Soup with Jalapenos
8 Jalapeno chiles
stems and
removed :
chopped 1 tablespoon Dried crushed red chile seeds included
2 cups Black beans :
sorted and
=09 2 tablespoons Bacon fat or vegetable oil
2 medium Onions chopped
40 milliliters Garlic :
minced
1 large Ham hock
1 cup Canned tomatoes -- chopped
2 teaspoons Ground cumin
1 teaspoon Ground epazote (optional)
1 teaspoon Ground coriander
1/4 teaspoon Ground cloves
1 tablespoon Red wine vinegar
cups water 3 tablespoons Tequila (optional)
Sour cream for garnish
Cover the beans with water and soak overnight, or quick soak them.
Saute 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 2-3 hours or until the beans are soft.
Remove the ham hock and shred the meat.
Divide the soup in half, puree 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.
Source: "The Whole Chile Pepper Book," by Dave DeWitt and Nancy Gerlach,= 1990. Little, Brown and Company.
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How To Make Jalapeno Cilantro Black Bean Street Tacos
A delicious way to make Jalapeno Cilantro Black Bean Street Tacos!
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INGREDIENTS:
1/4 cup Jalapeño Cilantro Hope Hummus
1/2 cup Better Bean Co. Cuban Black Beans
1 cup bell peppers, sliced
1 cup mushrooms, chopped
1/2 cup onion, sliced
DIRECTIONS:
1. Saute peppers, mushrooms, and onion in 1 tsp olive oil and Jalapeño Cilantro Hummus, until soft (about 15 min).
2. While you're sautéing the veggies, heat black beans in a separate pan until hot.
3. Layer street tacos with beans, veggie mix and freshly sliced avocado and cilantro.
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