1/2 lb black beans soaked overnight
4 strips of bacon, cooked and crumbled or chopped, fat reserved
8 cups chicken stock
1 small zucchini, cubed
1 small green pepper, chopped
1 small onion, chopped
1 head of garlic
2 tsp ground cumin
2 tsp dry oregano
1 bay leaf
1 tsp fresh ground pepper
4 tbsp lime juice
4 tbsp balsamic vinegar
salt to taste
cilantro and lime wedge for garnish
Put soaked beans and bacon into the chicken stock in a large soup pot and simmer,
covered, until the beans are tender, about 2-3 hours. Add water as needed,
to maintain a broth that will cover the beans by an inch. Do not add any
salt.
Preheat oven to 350, wrap the head of garlic in foil and roast for 20
minutes. Let cool and squeeze the garlic out, leaving the skins. Mash the
garlic and add to the soup, about an hour after the beans have started to
cook.
Add spices to the soup.
Sautee the vegetables in the bacon fat until browned. Add the 1/2 of lime
juice and 1/2 balsamic vinegar and deglaze for 3 minutes.
Add the vegetables the soup and simmer for 1/2 hour.
Add salt and pepper to taste, and the rest of the lime juice and balsamic,
and stir. Discard bay leaf.
Garnish with a sprig of fresh cilantro and a lime wedge.
This soup might end up being a bit thick. You can serve it over hot rice, or
with a crusty roll.
----
Please excuse my chipped bowl and rosemary sprig instead of cilantro!
Edit: and pls excuse me for putting this under the incorrect category :( :)
mmmfood
Black Bean Roasted Garlic Soup
1/2 lb black beans soaked overnight
4 strips of bacon, cooked and crumbled or chopped, fat reserved
8 cups chicken stock
1 small zucchini, cubed
1 small green pepper, chopped
1 small onion, chopped
1 head of garlic
2 tsp ground cumin
2 tsp dry oregano
1 bay leaf
1 tsp fresh ground pepper
4 tbsp lime juice
4 tbsp balsamic vinegar
salt to taste
cilantro and lime wedge for garnish
Put soaked beans and bacon into the chicken stock in a large soup pot and simmer,
covered, until the beans are tender, about 2-3 hours. Add water as needed,
to maintain a broth that will cover the beans by an inch. Do not add any
salt.
Preheat oven to 350, wrap the head of garlic in foil and roast for 20
minutes. Let cool and squeeze the garlic out, leaving the skins. Mash the
garlic and add to the soup, about an hour after the beans have started to
cook.
Add spices to the soup.
Sautee the vegetables in the bacon fat until browned. Add the 1/2 of lime
juice and 1/2 balsamic vinegar and deglaze for 3 minutes.
Add the vegetables the soup and simmer for 1/2 hour.
Add salt and pepper to taste, and the rest of the lime juice and balsamic,
and stir. Discard bay leaf.
Garnish with a sprig of fresh cilantro and a lime wedge.
This soup might end up being a bit thick. You can serve it over hot rice, or
with a crusty roll.
----
Please excuse my chipped bowl and rosemary sprig instead of cilantro!
Edit: and pls excuse me for putting this under the incorrect category :( :)