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Ingredients:
8 jalapeno chiles, stems and seeds re, moved, chopped
1 tbsp dried crushed red chile, seeds incl, uded
2 cup black beans, sorted and rinsed
2 tbsp bacon fat or vegetable oil
2 medium onions, chopped
4 cloves garlic, minced
1 large ham hock
1 cup canned tomatoes, chopped
2 tsp ground cumin
1 tsp ground epazote (optional)
1 tsp ground coriander
1/4 tsp ground cloves
1 tbsp red wine vinegar
6 to 8 cups water
3 tbsp tequila (optional)
Instructions:
Serves 8
Sour cream for garnish
Cover the beans with water and soak them overnight.
Saute onion and garlic in bacon fat until soft.
Combine all ingredients, except tequila and sour cream, in large pot
and bring to a boil. Reduce heat and simmer for 2 to 3 hours or
until beans are soft.
Remove ham hock and shred meat.
Divide soup in half, puree half of it and add back to the remaining
soup. Add shredded meat and simmer for 15 minutes or until thickened
to desired consistency.
Remove from heat, stir in tequila, garnish with sour cream, and serve.
The Whole Chili Pepper From the collection of Jim Vorheis
Servings: 8
Never eat more than you can lift. Miss Piggy
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Black Bean Soup With Jalapenos Recipe brought to you by Mexican Recipes To-Go
