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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
- Place beans in bowl and cover with water. Soak overnight, then drain and set aside.
- 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.
- 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.
- 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.
- This recipe yields 8 to 10 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 505g | |
| Recipe makes 10 servings | |
| Calories 223 | |
| Calories from Fat 105 | 47% |
| Total Fat 11.83g | 15% |
| Saturated Fat 4.89g | 20% |
| Trans Fat 0.0g | |
| Cholesterol 24mg | 8% |
| Sodium 895mg | 37% |
| Potassium 600mg | 17% |
| Total Carbs 15.47g | 4% |
| Dietary Fiber 4.9g | 16% |
| Sugars 5.65g | 4% |
| Protein 7.04g | 11% |
