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Black Bean Soup

1 lb Pkg dried black beans
6 sl Bacon
3/4 c Chopped onion
3/4 c Chopped leeks
3/4 c Chopped carrots
3/4 c Chopped celery
10 c Chicken broth
1 c Chopped tomato
1 c Chopped cilantro
1 tb Minced garlic
1 Jalapeno pepper; chopped
2 ts Cumin
1 ts Coriander
3/4 c Sour cream
2 ts Lemon juice
2 ts Lime juice
Additional fresh cilantro


Place beans in a large pot. Cover with water 3 inches above beans. Let stand overnight. Drain well. Cook bacon in a heavy large Dutch oven until brown, but still soft, about 4 minutes. Add onion, leeks, carrots and celery; cook until tender, about 10 minutes. Add beans, broth, tomato, 1/2 cup cilantro, garlic, jalapeno, cumin and coriander. Bring to a boil. Reduce heat, cover and simmer 2 hours or until beans are tender. Transfer 1 cup of soup to food processor; process until smooth and return to pot. Stir to blend. Mix sour cream, 1/2 cup cilantro, lemon and lime juice. Season soup with salt and pepper. Garnish servings with a dollop of sour cream mixture. Yield: 8 servings.

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