Это предварительный просмотр рецепта "Sunday Black Bean Soup (New York Times)".

Рецепт Sunday Black Bean Soup (New York Times)
by Global Cookbook

Sunday Black Bean Soup (New York Times)
Рейтинг: 0/5
Avg. 0/5 0 голосов
 
  Порций: 6

Ингредиенты

  • 1 lb dry black beans
  • 2 x smoked ham hocks
  • 3 c. chicken stock
  • 4 x coarsely minced carrots
  • 3 x coarsely minced onions
  • 3 x coarsely minced celery
  • 1 tsp minced jalepeno pepper
  • 3 x garlic cloves
  • 1 tsp cumin
  • 1 c. dry sherry
  • 1 x lime (juice)

Инструкции

  1. To soak beans quickly, cover them with generous amount of water, cover pot, bring water to boil and boil 2 min. Remove cover and allow beans to sit in the liquid for one hour. Drain. In warm oil (1-2 Tb.), saute/fry carrots, onions, celery, and garlic till onions are golden brown. Add in cumin and jalepenos. When beans are ready to cook, add in ham hocks to beans along with sauted vegetables, and chicken broth and sufficient water to cover. Cook for 1 1/2 to 2 hrs, or possibly till tender.
  2. Drain the bean mix and reserve cooking liquid.
  3. Puree beans and vegetables. Add in sherry and lime juice and sufficient of the reserved liquid to make a thick soup. Can be served with minced corriander or possibly lowfat sour cream or possibly lemon slice.