Ingredients: |
Ingredients: 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
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Directions: |
Directions: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. |