Black Bean Soup With Chipotle Peppers And Avacado |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Found this recipe in a locally distributed magazine. A tasty soup with a Mexican flare. Ingredients:
-1 tbsp vegetable oil |
-1 medium onion,diced |
-1 carrot,diced |
-1 large garlic clove. minced |
-1 tsp cumin, toasted and ground |
-1tsp oregano (or epazote if you can find it). i didn't |
-1 can chipotle peppers in adobo sauce |
-2 cups black beans, soaked |
-8 cups chicken stock |
-1 smoked pork hock, or a good sized chunk of ham |
-1 tbsp vinegar |
-salt & pepper to taste |
-1 avocado, sliced |
-sprigs of cilantro (of course) |
-1 cup sour cream |
-1 lime, cut into wedges |
Directions:
1. Heat oil in large pot over a medium high heat
2. Add onions and carrots and saute' until starting to brown
3. Add garlic, cumin and oregano and saute' for approx. 1 minute
4. Remove 2-3 peppers (or to your taste) from adobo sauce and mince
5. Add to the onions with 1 tbsp adobo sauce
6. Add the black beans, broth and pork hock or ham
7. Bring to a boil
8. Simmer until beans are very tender
9. Remove pork hock (or ham) from soup
10. Coarsely chop the meat and return to soup
11. Continue to simmer until beans are turning to mush
12. Add vinegar and season to taste
13. Arrange thin slices of avocado on soup with a dollop of sour cream
14. Add a sprig or two of cilantro
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