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Black Bean Soup(Aztec Or Yucateca Style)Recipe : Black Bean Soup(Aztec Or Yucateca Style)
Procedure :
1 lb Black beans 10 c -- Water 4 ts Salt -- divided 1 Bell pepper, green -- cored -& halved 2/3 c Oil 1 lg Onion, yellow -- peeled & -sliced 4 Garlic clove -- minced 1 Chile serrano -- seeded & -halved 1/2 ts Pepper, black 1 1/2 tb Mexican chocolate -- crumbled 1 Bay leaf 1/8 ts Cumin, ground 1 t Sugar 2 1/2 tb Wine vinegar, red 2 1/2 tb Olive oil Rinse beans and soak overnight, along with 1 tsp salt and bell pepper. In a 6-quart stewpan, bring beans, soaking water, & pepper to a boil. Simmer till tender (really tender). Heat peanut oil in deep frying pan. Saute onion, garlic and green hot pepper till soft. Remove 2 1/2 cups bean broth from pot and add to frypan. Simmer 10 minutes. Strain onions, garlic & hot peppers from broth and discard them. Remove bell pepper & discard. Add seasoned broth to soup pot. Add all other ingre- dients except vinegar and olive oil to soup pot and simmer 1 1/2 hours till thick. If too thick, add water. Add vinegar and olive oil before serving. |
