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Black Bean Soup
2 lg Onions (about 2 cups), diced
4 Cloves garlic, minced
2 tb Vegetable oil
1 lb Dried black beans, picked over
4 c Fully cooked ham, 1/2" cubes
8 c Chicken broth
2 tb Ground red chiles, or to taste
2 tb Fresh cilantro, snipped fine
1 tb Oregano, preferably Mexican
2 ts Ground cumin (may be toasted)
1 cn (about 28 oz) whole tomatoes, undrained
1 1/2 tb Liquid Smoke
1/2 c Diced cayenne chiles
4 oz Can green chiles w/juice, mild variety
1 tb Adobo powder
Saute' onion and garlic in oil in a 4 quart Dutch oven until onion is clear and tender. Stir in remaining ingredients. Bring to a boil. Boil for about 2 minutes, then reduce heat to a simmer. Cover and simmer until beans are tender, about 2-1/2 hours.
Pour 1/4 of the soup into a food processor/blender fitted with steel blades and process until chunky, not a smooth paste. Repeat with remaining soup.
Makes about 10, 1-1/2 cup servings.
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