recipes@decwrl.UUCP (07/18/86)
Copyright (C) 1986 USENET Community Trust Permission to copy without fee all or part of this material is granted provided that the copies are not made or distributed for direct commercial advantage, the USENET copyright notice and the title of the newsgroup and its date appear, and notice is given that copying is by permission of the USENET Community Trust or the original contributor. .RH MOD.RECIPES-SOURCE BLACKBEAN-SOUP SP "4 Feb 86" 1986 .RZ "BLACK BEAN SOUP" "Soup with Black Beans and Ham Hocks" Here is a hearty soup for those cold winter evenings. This is a rather messy soup to make, but well worth the effort. .IH "Serves 8\-12" .IG "1 lb" "black beans" "250 g" .IG "\(12-\(34 lb" "smoked boneless ham hocks" "100\-150 g" .IG "8 cups" "water" "2 l" .IG "" "salt," to taste .IG "2 cups" "beef or chicken broth" "500 ml" (I prefer beef) .IG "1\(12 Tbsp" "olive oil" "20 ml" .IG "1\(12 cup" "green bell peppers," "250 g" finely chopped, seeded, and cored .IG "1\(12 cup" "onions," "300 g" finely chopped .IG "1 Tbsp" "garlic," "10 g" finely minced .IG "1 tsp" "ground cumin" "5 ml" .IG "1 cup" "tomatoes," "250 g" peeled, seeded, and diced. .IG "\(14 cup" "red wine vinegar" "60 ml" .IG "2 Tbsp" "coriander," "30 ml" finely chopped [optional] .IG "" "Dry sherry wine," to taste .PH .SK 1 Put the beans, ham hocks, water and salt in a kettle, and bring to a boil. Cover and let simmer 2 to 2\(12 hours, or until beans are thoroughly tender. .SK 2 Remove the ham hocks and set aside. .SK 3 Drain the beans, and reserve both them and the cooking liquid. There should be about .AB "6 cups" "1.5 liters" of beans and .AB "4 cups" "1 liter" of liquid. Add enough broth to the liquid to make .AB "6 cups" "1.5 liters" . .SK 4 Put the beans in the container of a food processor or blender, and blend as thoroughly as possible. Add a little of the liquid and continue blending. Combine the pur\z\(aaeed beans and remaining liquid in a large bowel. .SK 5 Heat the oil in a heavy kettle, and add the peppers, onions, garlic and cumin. Cook, stirring, until the onions are wilted. Add the tomatoes and the vinegar. Let simmer about 15 minutes. .SK 6 Meanwhile cut up ham hocks. .SK 7 Add the pur\z\(aaeed bean mixture to the cooked tomato mixture. Add the chopped ham and coriander. .SK 8 Serve in hot soup bowls with .AB "a tablespoon or so" "20 ml or so" of sherry (if desired) in each serving. .NX I skip the sherry and add a spoon of sour cream or yogurt. If your palate can handle them, try adding pickled jalapeno peppers. .SH RATING .I Difficulty: easy. .I Time: 10 minutes preparation, 3 hours cooking. .I Precision: no need to measure. .WR Gary Scott Tektronix, Beaverton OR garys@tekcbi.UUCP