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Categories:
black beans olive oil onions garlic ham bone water bay leaves ground black pepper cayenne pepper T cilantro salt red bell peppers sherry Creme Fraiche
Viewed: 5 - Published at: 8 years agoIngredients
- 2 pounds black beans
- 1/4 cup olive oil
- 3 cups onions, diced
- 8 cloves garlic, lightly bruised and peeled
- 1 meath ham bone or smoked ham hock
- 6 to 8 quarts water
- 2 T plus 1 tsp ground cumin
- 1 T dried oregano
- 3 bay leaves
- 2 tsp gresh ground black pepper
- 1 tsp cayenne pepper
- 6 T flat leaf parsley, chopped
- 6 T cilantro, chopped
- 1 tsp salt
- 2 med red bell peppers, stemmed, seeded and cut into 1/4 inch dice
- 1/4 cup dry sherry
- 1 T packed brown sugar
- 1 T fresh lime juice
- 1 cup creme fraiche or sour cream
Method
- 1. Rinse beans and place in large bowl. Cover with cold water and soak over night. Drain, rinse and set aside.
- 2. Heat oil in dutch oven over low heat. Add onions and garlic and cook over low heat until onions are wilted, about 10 minutes
- 3. add the beans with the ham bone and the water to the pot. Stir in 2 T of the cuin, the oregano, bay leaves, black pepper, cayenne, and 2 T each of the parsley and cilantro. Bring to a boil, reduce the heat, and simmer uncovered until the beans are very tender and the liquid is reduced by about three quarters. This will take 1 1/2 hours to 2 hours.
- 4. Transfer the ham bone to a plate and let cool slightly. Finely shred any meat on the bone and return to the pot.
- 5. Stir in the remaining 4 T parsley, 2 more T of the cilantro, the salt, and all but 1/4 cup of the bell pepper, the remaining 1 tsp cumin, the sherry , brown sugar, and lime juice. Simmer another 30 minutes, stirring frequently. Adjust the seasonings.
- 6. Run 1/2 of soup through food processor. Add back to pot. Serve hot and garnish with creme fraiche, remaining diced red pepper and chopped cilantro.
