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Categories:
black beans Water bacon onions carrot celery garlic white wine chicken whipping cream lime juice thyme sherry extra-virgin olive oil tomatoes sour cream
Viewed: 36 - Published at: 2 years agoIngredients
- 1 1/2 lb dry black beans Water as needed
- 1/4 lb bacon minced
- 1 1/2 x onions minced
- 1 x carrot diced
- 2 x celery stalks thinly sliced
- 2 x garlic cloves chopped
- 2 x jalapenos minced
- 1/4 c. white wine
- 3 quart chicken stock
- 1 c. whipping cream
- 1 Tbsp. lime juice
- 1/2 sprg thyme
- 1 c. dry Sherry
- 1 Tbsp. extra virgin olive oil
- 6 sm tomatoes seeded, minced
- 1/2 Tbsp. grnd cumin Salsa for serving Lowfat sour cream for serving
Method
- Place beans in bowl and cover with water.
- Soak overnight, then drain and set aside.
- Saute/fry bacon in large skillet over medium heat till cooked, 5 to 8 min.
- Drain bacon on paper towels, reserving 2 Tbsp.
- fat from skillet.
- Place reserved bacon fat, bacon, onions, carrot, celery, garlic and chiles in stock pot.
- Saute/fry over medium heat till onions are tender, 5 min.
- Add in wine, liquid removed beans and stock.
- Bring to boil, reduce heat and simmer over medium-low heat till beans are soft, about 1 hour.
- Add in cream, lime juice, thyme, Sherry and oil.
- Return to boil.
- Add in tomatoes and cumin.
- Remove soup from stove and puree in batches, then strain.
- Serve with salsa and lowfat sour cream.
- This recipe yields 8 to 10 servings.
