Inner Chef

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Spicy Black Bean Soup

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Spicy Black Bean Soup                   Makes: 3 quarts   Serves: 12

(Taken from Professional Cooking 7th Edition)

Ingredients

1 lb. Black Turtle Beans

Soak beans overnight in cold water

¾ fl. oz. Olive oil

4 oz. Onions, small dice

2 Garlic cloves, chopped

1 oz. Jalapeño or other fresh green chile, chopped

2 Tbsp. Chili powder

¾ tsp. Ground cumin

¾ tsp. Ground Coriander

1 Bay leaf

2 ½ qt. White stock, vegetable stock or water

½ lb. Tomatoes (canned), drained and chopped

Salt to taste

Hot pepper sauce to taste

Garnish: 4 oz. Avocado, medium dice and 4 oz. tomato, medium dice

 

Procedure

(Remember to have soaked your beans)

  1. Heat olive oil in a heavy soup pot over moderate heat.
  2. Add onions, garlic, and jalapeño. Cook over low heat until almost tender.
  3. Add the chili powder, cumin, coriander, and bay leaf. Stir to mix in with the oil and veggies.
  4. Add the stock or water. Drain the soaked beans and add them to the pot.
  5. Cover and simmer until the beans are just tender.
  6. Add the tomatoes. Continue to simmer another 15-30 minutes, until the beans are completely tender and the flavors are well blended.
  7. Add salt and hot pepper sauce to taste.
  8. Carefully mix the diced avocado and tomato together. Garnish each portion of the soup with a spoonful of this mixture.

 

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