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Categories:
black beans bacon celery onion carrots leeks chicken broth tomato fresh cilantro parsley garlic jalapeno chili red wine vinegar ground cumin ground coriander sour cream lemon juice lime juice fresh cilantro tomato
Viewed: 30 - Published at: a year agoIngredients
- 1 16-ounce package (about 2 1/2 cups) dried black beans
- 6 bacon slices, chopped
- 3/4 cup finely chopped celery
- 3/4 cup finely chopped onion
- 3/4 cup finely chopped carrots
- 3/4 cup finely chopped leeks
- 10 cups canned low-salt chicken broth
- 1 large tomato, chopped
- 1 cup (packed) chopped fresh cilantro
- 1/3 cup (packed) chopped fresh parsley
- 1 1/2 tablespoons minced garlic
- 1 jalapeno chili, minced
- 1 tablespoon red wine vinegar
- 2 teaspoons ground cumin
- 1 teaspoon ground coriander
- 3/4 cup sour cream
- 2 teaspoons fresh lemon juice
- 2 teaspoons fresh lime juice
- Additional chopped fresh cilantro
- Additional chopped tomato
Method
- Place beans in large bowl.
- Add enough water to cover by 3 inches.
- Let stand overnight.
- Drain well.
- Cook bacon in heavy large pot over medium heat until brown but still soft, about 4 minutes.
- Add celery, onion, carrots and leeks and saute until vegetables begin to soften, about 10 minutes.
- Add beans, chicken broth, tomato, 1/2 cup cilantro, parsley, garlic, jalapeno, vinegar, cumin and coriander.
- Bring to boil.
- Reduce heat to medium-low, cover and simmer soup until beans are very tender, stirring occasionally, about 2 hours.
- Working in batches, transfer soup to blender and process until slightly chunky puree forms.
- Return soup to pot.
- Season to taste with salt and pepper.
- (Can be prepared 1 day ahead.
- Cover and refrigerate.
- Bring to simmer before continuing.)
- Mix sour cream, lemon juice, lime juice and 1/2 cup cilantro in small bowl.
- Season to taste with salt and pepper.
- Ladle soup into bowls.
- Place dollop of sour cream mixture atop soup.
- Garnish with additional chopped cilantro and chopped tomato.
