Lynn's Cuban Black Bean Wine Soup
1 1/2 lb dried black beans
Water as needed
1/4 lb bacon chopped
1 1/2 x onions chopped
1 x carrot diced
2 x celery stalks thinly sliced
2 x garlic cloves minced
2 x jalapenos chopped
1/4 cup white wine
3 qt chicken stock
1 cup whipping cream
1 tbl lime juice
1/2 sprg thyme
1 cup dry Sherry
1 tbl olive oil
6 sm tomatoes seeded, chopped
1/2 tbl ground cumin
Salsa for serving
Sour cream for serving
Method :
Place beans in bowl and cover with water. Soak overnight, then drain and set
aside.
Saute bacon in large skillet over medium heat until cooked, 5 to 8 minutes.
Drain bacon on paper towels, reserving 2 tablespoons fat from skillet.
Place reserved bacon fat, bacon, onions, carrot, celery, garlic and chiles in
stock pot. Saute over medium heat until onions are tender, 5 minutes. Add wine,
drained beans and stock. Bring to boil, reduce heat and simmer over medium-low
heat until beans are soft, about 1 hour.
Add cream, lime juice, thyme, Sherry and oil. Return to boil. Add tomatoes and
cumin. Remove soup from stove and puree in batches, then strain. Serve with
salsa and sour cream.
This recipe yields 8 to 10 servings.