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Add a photoRaciónes: 10
Ingredientes
- 1 pound black beans, dry
- Several slices of bacon
- 1 lg. onion
- 1 (16 ounce.) can cooking tomatoes
- 1 jalapeno pepper
- 1 teaspoon oregano
- 1/2 teaspoon grnd cumin
- 1 teaspoon salt
- 1 (12 ounce.) bottle or possibly can of beer
- 1 tbsp. extra virgin olive oil
- 1 tbsp. butter
- 2-3 cloves garlic, crushed
- 2 c. diced onions
- 2 c. diced ham
- 2 c. diced green pepper
- 2 c. diced tomato
- 1/4 c. loosely packed fresh cilantro leaves or possibly parsley
- 4 c. water or possibly chicken stock
Direcciones
- Sort through dry beans to remove stones. Rinse beans several times and then allow beans to soak in cool water for at least 1 hour. Cut the bacon in 1-inch strips and cook in a deep pot. When bacon begins to brown, add in chopped onion and cook till translucent/soft.
- Slice jalapeno pepper in half and add in together with beer, tomatoes, oregano, cumin and salt. Add in beans with their water and simmer for 6-8 hrs, adding water as necessary. Beans should be tender and their liquid should be consistency of thin gravy.
- In another soup pot heat extra virgin olive oil and butter on medium high heat. Stir fry onions and garlic till crisp and tender. Stir in ham, peppers and finally tomatoes. Add in stock and beans a ladle full at a time. Keep adding beans till soup has the bean/vegetable ratio to suit your taste.
- Leftover beans can be frzn and used for another soup. Add in chopped cilantro and simmer 10 min. Garnish with grated cheddar cheese as you serve.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 306g | |
| Recipe makes 10 servings | |
| Calories 272 | |
| Calories from Fat 55 | 20% |
| Total Fat 6.27g | 8% |
| Saturated Fat 1.92g | 8% |
| Trans Fat 0.0g | |
| Cholesterol 37mg | 12% |
| Sodium 851mg | 35% |
| Potassium 1017mg | 29% |
| Total Carbs 35.94g | 10% |
| Dietary Fiber 8.7g | 29% |
| Sugars 4.57g | 3% |
| Protein 19.22g | 31% |
