Thursday, May 30, 2013

Bahia Black Bean Soup AWESOME!!!!!

The following recipe was a huge hit at our Honduras Mission Team Meeting.... You can add meat, but I suggest trying it without first as it is great without and already high in protein from the beans.

* 1 Onion
* 1 red or yellow bell pepper, finely diced
* 2 garlic minced garlic cloves
* 1 T olive oil
* 3 15-oz cans black beans, drained
* 2 C stock
* 1 1/2 t. oregano
* 1 yellow chili, seeded and chopped
* 1 jalapeño, seeded and chopped (brave souls leave the seeds)
* 1 15-oz can whole tomatoes with liquid or 18-oz can sauce
* 1/2 lime, squeezed for juice (critical)
* 1/4 c. sherry (I use red wine)
* fresh cilantro (1 1/2 t. if fresh isn't available)

Sauté onion; bell pepper and garlic in oil until onion is translucent. Add beans, stock and oregano. Heat thoroughly.

Seed and chop yellow and jalapeño chilis and put into blender. Add lime juice and tomato. Puree to finely mince the chilis.

Add black bean mixture to blender (in batches) and puree. When everything is pureed, return it to the soup pot. Simmer at least 1.5 hours.

Add wine and fresh cilantro to taste.

Garnishes: Rice, grated cheeses, diced onion, salsa, sour cream, plain yogurt, grilled sausages.
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1 comment:

  1. Sounds great! How many servings does this make Jason?


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