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Prep Time: 30 Minutes Cook Time: 180 Minutes |
Ready In: 210 Minutes Servings: 6 |
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this recipe is from rick bayless mexican kitchen cookbook. it's a bit different as it uses no additional spices and contains shrimp. it tastes even better the second day. Ingredients:
12 ounces black beans, picked over |
6 cups water |
1 stalk fennel, chopped |
4 -6 ounces chorizo sausage, casing removed,chopped |
1 onion, diced |
salt, to taste |
pepper |
3 chipotle chiles in adobo, chopped |
12 shrimp, peeled and deveined |
1/2 cup crumbled queso fresco or 1/2 cup cheddar cheese |
1/3 cup oil, to garnish (optional) |
4 -6 corn tortillas, cut in strips,to garnish (optional) |
Directions:
1. place beans in a 4 qt pot, cover with 6 c water, bring to a boil.
2. remove from heat and let it sit 1 hour, drain.
3. add beans back to the pot with 6 c water, bring to a boil, lower to simmer.
4. add chorizo, fennel, onions, chipoltes, partially cover the pot and simmer for 1 1/2-2 hours.
5. use an immersion blender to puree the soup, or do it in batches in a blender.
6. add the shrimp and cook for 3-4 minutes until done.
7. heat oil in a skillet.
8. add tortillas in batches, fry until crisp.
9. drain on paper towels.
10. serve the soup topped with tortilla strips and sprinkled with queso fresco.
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