*  Exported from  MasterCook  *
 
                       Black Bean Soup with Jalapenos
 
 Recipe By     : 
 Serving Size  : 8    Preparation Time :0:00
 Categories    : Favorites                        Soups
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    8                    Jalapeno chiles -- stems and
                         removed -- chopped
    1      tablespoon    Dried crushed red chile -- seeds included
    2      cups          Black beans -- sorted and
 				=09
    2      tablespoons   Bacon fat or vegetable oil
    2      medium        Onions -- chopped
   40      milliliters   Garlic -- minced
    1      large         Ham hock
    1      cup           Canned tomatoes -- chopped
    2      teaspoons     Ground cumin
    1      teaspoon      Ground epazote (optional)
    1      teaspoon      Ground coriander
      1/4  teaspoon      Ground cloves
    1      tablespoon    Red wine vinegar
                         cups water
    3      tablespoons   Tequila (optional)
                         Sour cream for garnish
 
 Cover the beans with water and soak overnight, or quick soak them.
 
  Saute the onion and garlic in the bacon fat until soft.
 
  Combine all the ingredients, except the tequila and sour cream, in a large
  pot and bring to a boil.  Reduce the heat and simmer for 2-3 hours or until
  the beans are soft.
 
  Remove the ham hock and shred the meat.
 
  Divide the soup in half, puree half of it and add back to the reamining
  soup.  Add the shredded meat and simmer for 15 minutes or until thickened
  to the desired consistency.
 
  Remove from the heat, stir in the tequila, garnish with the sour cream, and
  serve.
 
  Serving Suggestions:  Serve as a lunch entree with warmed flour tortillas
  and a citrus salad.
 
  Source:  “The Whole Chile Pepper Book,”  by Dave DeWitt and Nancy Gerlach,=
  1990.  Little, Brown and Company.
 
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