*  Exported from  MasterCook  *
 
                      Black Bean Soup Chipotle “Smoke”
 
 Recipe By     : Sheila Lukins Feb 96 - Parade “The New Main Dish”
 Serving Size  : 6    Preparation Time :2:30
 Categories    : A-New-Main-Dish
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1      pound         dried black beans
    2      tablespoons   extra virgin olive oil
    1      large         clove garlic -- crushed
    3      quarts        water -- (see note)
    2                    bay leaves
    1      small         dried red chipotle chili pepper
    2      tablespoons   ground cumin
    1      tablespoon    dried oregano
    4      sprigs        cilantro -- large, whole
    4      tablespoons   flat leaf parsley -- chopped
                         salt and pepper
    1                    red bell pepper -- 1/4-inch dice
    2      tablespoons   brown sugar
    2      tablespoons   dry sherry
    2      teaspoons     fresh lime juice
      1/4  cup           cilantro -- chopped
                         cooked rise
                         lime slices
                         sour cream
 
      [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.
 Big-green 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.
 
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 NOTES : “If you miss the flavor of a ham bone, a canned chipotle chili can
 help.”