Recipe - Black Bean Borracho Soup

One half pound Black turtle beans
1 One fourth teaspoon Butter or margarine
Three fourths ounce Ham, minced in 1/4"pieces
One fourth Onion, minced in 1/4"pieces
One half cup Celery, minced
One fourth cup Carrots, minced
5/8 Clove Garlic, minced
1 qt Water
1 One fourth tablespoon Chicken base
1 Three fourths teaspoon Tomato paste
3/8 cup Beer
1 5/8 Pinches Black pepper, or
more to taste
1 1/8 tablespoon Cilantro, minced
1/3 teaspoon Chili powder
1/3 teaspoon Cumin

Spread beans on a sheet pan. Remove any stones, rotten beans or foreign
matter. In a colander, rinse beans under cold running water. At this point,
you may choose to soak beans in cold water overnight. If not, continue with
preparation. In a large kettle, heat butter and sautŽ ham, onion, celery
and carrots until onion is translucent, but not brown. Add garlic and cook
2 more minutes. Add water, chicken base, tomato paste, beer and pepper.
Bring to a boil. Add cleaned beans and reduce heat to low. Simmer about 2
to 3 hours or until beans are tender. Beans must be tender and stock thick.
Skim aby scum that rises to the surface. Add cilantro, chili powder and
cumin. Cook 10 more minutes. Garnish bowls of soup with a dollop of sour
cream and a little salsa or chopped cilantro.

Remember seasonings and spices can be adjusted to suit your taste.
Posted to MCRecipe Digest V1 #335

Recipe by: Cappy's Restaurant in San Antonio

From: Shirley Jordan shirleyj@pacificrim.net

Date: Tue, 10 Dec 1996 01:51:53 0800