Recipe - Black Bean Soup Chipotle Smoke

1 pound Dried black beans
2 tablespoon Extra virgin olive oil
1 Clove (large) garlic;
crushed
3 qt Water; (see note)
2 Bay leaves
1 small Dried red Chipotle chili
pepper
2 tablespoon Ground cumin
1 tablespoon Dried oregano
4 Sprigs cilantro; large,
whole
4 tablespoon Flat leaf parsley; chopped
Salt and pepper
1 Red bell pepper; 1/4inch
dice
2 tablespoon Brown sugar
2 tablespoon Dry sherry
2 teaspoon Fresh lime juice
One fourth cup Cilantro; chopped
Cooked rice
Lime slices
Sour cream

From: PatH phannema@wizard.ucr.edu

Date: Thu, 25 Apr 1996 16:25:13 0700 (PDT)

Recipe By : Sheila Lukins Feb 96 Parade "The New Main Dish"

1. Sort beans, discard stones. Soak overnight, covered with 2 inches of
water. Drain the beans and rinse several times in cold water. Set aside.

2. Place oil in large, heavy pot over medium heat, add onion, cook 15
minutes, or until wilted, adding the garlic during the last 5 minutes.

3. Add reserved beans, water, bay leaves, dried chili, cumin and oregano.
Gently bruise the cilantro sprigs. Tie them together and add to the pot
along with 2 tablespoons chopped parsley.

4. Bring to boil, reduce heat to medium and simmer, uncovered for 1 1/2
hours, reducing the heat if necessary. Skim any foam that rises to the
surface.

5. Discard the cilantro and bay leaves. Remove 2 cups of the soup along
with any garlic pieces and puree. Stir the puree back into the soup. Season
with salt and pepper.

6. Add bell pepper, sugar, sherry, lime juice and 2 tables of parsley and
the chopped cilantro. Cook for 30 minutes. Serve in bowls over rice, with
lime, a drizzle of sherry, some sour cream.

Chipotles, Dried. Rehydrate the way we do dried tomatoes. Pickled.
Biggreen ones are a new variety (ap 96)

Note: For extra flavor, a low or no sodium broth may be used instead of or
for some of the water.

NOTES : "If you miss the flavor of a ham bone, a canned chipotle chili can
help."

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