Brazilian Black Bean Soup #1

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Brazilian Black Bean Soup #1 Ingredients

2 c Dried black beans	1/2 ts Ground cumin
8 c Cold water	1 tb Ground New Mexico chile
3/4 lb Cooked ham; diced	1 Lime; juice of
1 Ham bone; if desired	1/4 c Rum
4 Cloves garlic; crushed	4 Green onions; finely chopped
2 ts Salt	1/2 c Grated Monterey Jack or
1/2 c Diced onion	Lime wedges; if desired
2 Whole cloves

Instructions for Brazilian Black Bean Soup #1

Sort & rinse beans, then soak overnight in water to cover, (or place in large saucepan, add water to cover, bring to a boil, remove from heat, cover and let stand 1 hour. Simmer 1-1/2 hours, then proceed with recipe). Drain beans; place in a large saucepan and add 8 cups cold water, ham, ham bone (if desired), garlic, salt, diced onion, cloves, cumin, ground chile (or caribe) and lime juice. Bring to a boil; reduce heat, cover and simmer 2 hours or until beans are tender and soup is thick. Taste and adjust seasonings. To serve, remove ham bone, if used. Lace soup with rum; spoon into bowls and top with green onions, cheese or sour cream, and lime wedges, if desired. Makes 4 to 6 servings. From the , by Jane Butel, ISBN 0-89586-646-3 (0-89586-542-4 paperback). Downloaded from Glens MM Recipe Archive, http://www.erols.com/hosey.

Main Ingredient: PorkCuisine: Uncategorized

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