Recipe - Black Bean Soup Enchantment Resort

1 pound Dried black beans, picked
over and rinsed
One half pound Bacon, chopped (delete for
less fat)
2 md Onions, chopped (about 1 1/2
cups)
3 Garlic cloves, minced
One fourth cup Olive oil
12 cup Lowsalt chicken broth
3 Smoked ham hock pieces
(about 2 lbs)
1 tablespoon Ground cumin
1/8 teaspoon Cayenne
2 teaspoon Freshly ground black pepper
1 One half tablespoon Chopped fresh parsley leaves
1 One half tablespoon Chopped fresh coriander
2 teaspoon Dried oregano, crumbled
1 Bay leaf
One fourth cup Finely chopped red bell
pepper
One fourth cup Finely chopped seeded green
Anaheim chilies
2 tablespoon Dry Sherry plus additional
to taste if desired
2 teaspoon Firmly packed light brown
sugar
2 teaspoon Fresh lemon juice

In a large bowl soak beans in water to cover by 2 inches overnight or
quicksoak and drain. In large heavy kettle cook bacon (if used), onions,
and garlic in oil over low heat, stirring, until softened and add broth,
beans, ham hock, spices, and herbs. Bring mixture to a boil. Reduce heat
and simmer mixture until beans are tender, about 2 hours. Transfer ham
hocks with a slotted spoon to a cutting board. Discard fat and bones and
chop meat. Return meat to kettle and add bell pepper, chilies, 2
tablespoons Sherry, sugar, and lemon juice. Simmer soup, stirring
occasionally, 30 minutes. Discard bay leaf. Just before serving, stir in
additional Sherry (if using) and salt and pepper to taste. Serve soup with
a dollop of sour cream and a splash of sherry.

Posted to EATL Digest 10 November 96

Date: Mon, 11 Nov 1996 07:19:02 0600

From: Corbin corbin@MISSLINK.NET