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This recipe for BLACK BEAN SOUP WITH CILANTRO-LIME SOUR CREAM, by , is from At The Roylance's Table, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Patty Roylance
Added: Wednesday, October 3, 2007


1 16oz package dried black beans
6 bacon slices, chopped
3/4 c finely chopped celery
3/4 c finely chopped onion
3/4 c finely chopped carrots
3/4 c finely chopped leeks
10 c chicken broth
1 large tomato, chopped
1 c (packed) chopped fresh cilantro 1/3 c (packed chopped fresh parsley 2T minced garlic
1 jalapeño chili, minced
1 T red wine vinegar
2 t ground cumin
1 t ground coriander
3/4 c sour cream
2 t fresh lemon juice
2 t fresh lime juice
Additional chopped fresh cilantro Additional chopped tomato

Place beans in large bowl. Add enough water to cover by
3 inches. Let stand overnight. Drain well. Cook bacon in heavy stock pot over medium heat until brown but still soft. Add cel­ery, onion, carrots and leeks and saute until vegetables begin to soften. Add beans, chicken broth, tomato, 1/2 c cilantro, parsley, garlic, jalapeño, vinegar, cumin and coriander. Bring to boil. Reduce heat to medium-low, cover and simmer soup until beans are very tender, stirring occasionally, about 2 hours. Working in batches, transfer all or part of soup to blender and process until slightly chunky puree forms. Return soup to pot. Season to taste with salt and pepper. Mix sour cream, lemon juice, lime juice and 1/2 c cilantro in small bowl. Ladle soup into bowls. Place dollop of sour cream mixture atop soup. Garnish with ad­additional chopped cilantro and chopped tomato.

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Personal Notes:
Personal Notes:
Any one who knows me knows I love beans and Mexican food. This is really good!




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