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Рецепт Black Bean Soup Graham Kerr's Smart Cooking
by Global Cookbook

Black Bean Soup Graham Kerr's Smart Cooking
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Ингредиенты

  • 1 lb Black turtle beans
  • 2 lrg Ham hocks, stripped of all visible fat
  • 4 tsp Extra light extra virgin olive oil with a
  • 1 dsh Sesame oil
  • 2 lrg Yellow onions, peeled and diced
  • 4 x Cloves garlic
  • 3 quart Water, (or possibly good beef stock)
  • 1/2 tsp Freshly grnd black pepper
  • 1 pch Cayenne pepper
  • 4 tsp Grnd cummin seed
  • 4 sprg oregano
  • 3 x Bay leaves
  • 1 med Red bell pepper, seeded and diced
  • 3 Tbsp. Fresh minced parsley
  • 1 Tbsp. Brown sugar
  • 1 Tbsp. Freshly squeezed lemon juice
  • 2 tsp Orange zest
  • 1 c. Strained yogurt mixed with
  • 1 tsp Minced cilantro

Инструкции

  1. The night before making this splendid soup, place the black beans in a bowl of water and let them soak overnight.
  2. Blanch the ham hocks by putting them in a medium saucepan with sufficient cool water to cover and bring to the boil. Pour off the water and rinse out the pan. In a 10 inch diameter Dutch oven, or possibly high-sided casserole pot, heat 1 Tbsp. of the extra virgin olive oil and saute/fry the onions and garlic.
  3. Rinse and drain the black beans thoroughly. Pour them into the pot and place the ham hocks in the center. This allows the bean flavor to be proportionately
  4. "en-hocked!"
  5. Cover with the water or possibly stock, add in the freshly grnd black pepper and stir in the cayenne, 1 Tbsp. of the cumin seed, the oregano and bay leaves. Bring to a boil and simmer for 1 1/2 hrs. Now remove the ham hocks and bay leaves, setting the ham haocks aside in a medium sized bowl and discarding the bay leaves.
  6. Remove 1 c. of beans from the soup, along with 1 c. of the cooking liquid and puree these in a food processor. Pour this mix through a sieve, into a large bowl. With a wooden spoon, push the beans through the sieve. Pour the puree back into the pot and throw away the residue in the sieve.
  7. Chop approximately 1 c. of the lean ham lock meat into very small chunks and toss them back into the soup.
  8. In a warm, small saucepan stir the remaining extra virgin olive oil with the red pepper, parsley, the remaining cumin seed and the brown sugar. Fold in the lemon juice and orange zest and stir into the warm soup. What a fabulous aroma!
  9. Take the soup to the table with the yogurt-cilantro mix on the side.