Cullen's Black Bean Soup with Jalapenos
8 jalapeno chiles, chopped
1 tbsp dried crushed red chili, seeds included
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)
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
New York
Albany