Make this black bean soup as fiery hot as you like. It is very easy to adjust the heat by varying the amount ant types of chiles. Topping the soup with cheese and sour cream will help temper the fire. And the dark rum adds a wonderful twist of the Caribbean to this hearty bowl of bean soup.
2 cups dried black beans
8 cups cold water
3/4 pounds cooked ham, diced
4 cloves garlic, crushed
2 teaspoons salt
1/2 cup diced onion
2 whole cloves
1/2 teaspoon ground cumin
1 tablespoon ground hot red New Mexico chile
Juice of 1 lime
1/4 cup dark rum
4 green onions (with some green tops), finely chopped
1/2 cup grated Monterrey Jack cheese
Sour cream
Lime wedges
Sort the black beans and place in a large saucepan. Cover with water and let stand 1 hour, then simmer for 1 1/2 hours. Drain the beans and continue with the recipe in the same saucepan. Add the 8 cups of cold water, ham, garlic, salt, diced onion, whole cloves, cumin, ground New Mexico chile, and the lime juice. Bring to a boil, then reduced heat, cover and simmer for 2 hours, or until the beans are tender and the black bean soup is thick. Taste the soup, and adjust the seasonings accordingly.
To serve, add the dark rum to the saucepan, then ladle into large soup bowls. Top with the chopped green onions, cheese, a dollop of sour cream, and lime wedges for squeezing. This makes 4 to 6 servings.
Source: ezinearticles
2 cups dried black beans
8 cups cold water
3/4 pounds cooked ham, diced
4 cloves garlic, crushed
2 teaspoons salt
1/2 cup diced onion
2 whole cloves
1/2 teaspoon ground cumin
1 tablespoon ground hot red New Mexico chile
Juice of 1 lime
1/4 cup dark rum
4 green onions (with some green tops), finely chopped
1/2 cup grated Monterrey Jack cheese
Sour cream
Lime wedges
Sort the black beans and place in a large saucepan. Cover with water and let stand 1 hour, then simmer for 1 1/2 hours. Drain the beans and continue with the recipe in the same saucepan. Add the 8 cups of cold water, ham, garlic, salt, diced onion, whole cloves, cumin, ground New Mexico chile, and the lime juice. Bring to a boil, then reduced heat, cover and simmer for 2 hours, or until the beans are tender and the black bean soup is thick. Taste the soup, and adjust the seasonings accordingly.
To serve, add the dark rum to the saucepan, then ladle into large soup bowls. Top with the chopped green onions, cheese, a dollop of sour cream, and lime wedges for squeezing. This makes 4 to 6 servings.
Source: ezinearticles
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