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  Black Bean Borracho Soup
  Category: Soups
  Author: The Savvybearcat
  Date: 1/1/2007
  Hits: 183
Ingredients:
1/2 lb Black turtle beans
1 1/4 tsp Butter or margarine
3/4 oz Ham, diced in 1/4"pieces
1/4 Onion, diced in 1/4"pieces
1/2 cup Celery, diced
1/4 cup Carrots, diced
5/8 Clove Garlic, minced
1 qt Water
1 1/4 tbsp Chicken base
1 3/4 tsp Tomato paste
3/8 cup Beer
1 5/8 Pinches Black pepper, or more to taste
1 1/8 tbsp Cilantro, minced
1/3 tsp Chili powder
1/3 tsp Cumin
Instructions:
Spread beans on a sheet pan. Remove any stones, rotten beans or
foreign matter. In a colander, rinse beans under cold running water.
At this point, you may choose to soak beans in cold water overnight.
If not, continue with preparation. In a large kettle, heat butter and
sautŽ ham, onion, celery and carrots until onion is translucent, but
not brown. Add garlic and cook 2 more minutes. Add water, chicken
base, tomato paste, beer and pepper. Bring to a boil. Add cleaned
beans and reduce heat to low. Simmer about 2 to 3 hours or until
beans are tender. Beans must be tender and stock thick. Skim aby scum
that rises to the surface. Add cilantro, chili powder and cumin. Cook
10 more minutes. Garnish bowls of soup with a dollop of sour cream
and a little salsa or chopped cilantro.

Remember seasonings and spices can be adjusted to suit your taste.
Posted to MC-Recipe Digest V1 #

Recipe by: Cappy's Restaurant in San Antonio

From: Shirley Jordan

Date: Tue, 10 Dec 1996 01:51:53 -0800
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