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Receta Cafe Del Rey's Cuban Black Bean Soup
by Global Cookbook

Cafe Del Rey's Cuban Black Bean Soup
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  Raciónes: 10

Ingredientes

  • 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

Direcciones

  1. Place beans in bowl and cover with water. Soak overnight, then drain and set aside.
  2. 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.
  3. 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.
  4. 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.
  5. This recipe yields 8 to 10 servings.