Preparation for beans: Place the beans in a medium-size (4-quart) pot, cover with 6 cups water, remove any beans that float and heat slowly to a simmer. If using avocado leaves, toast them briefly directly over a medium gas flame or on a hot griddle. Add the avocado leaves (or fennel), chorizo and onion to the beans, partially cover and simmer over medium-low heat, stirring occasionally, until the beans are fully tender, 1 1/2 to 2 hours. If you see the beans peeking up through the liquid, add hot water to cover them by 1/2 inch. Finishing the soup: Use an immersion blender to fully puree the soup, or puree in batches in a food processor or loosely covered blender. Return it to the pot. Add enough water to thicken to a medium-thick consistency. Taste and season with salt. ** Recommend stale store-bought tortillas, sliced into 1/8 inch-wide strips, for garnish Heat the oil in a medium-size (8 to 9 inch) skillet over medium-high heat. When hot, add about /3 of the tortilla strips and fry, turning frequently, until they are crisp. Drain on paper towels. Fry the remaining strips in 2 batches. Serving the soup: Heat the soup to a boil. Ladle into warm soup bowls. Stir in a swirl of creme fraiche and a swirl of Chipotle Salsa and top with a few of the crisp tortilla strips and grilled green onions. Recipe by: Rick Baylesss Mexican Kitchen, 1996 Posted to MasterCook Digest V1 #407 by "Carrie"
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (51g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 15 (56%)|
|Amt Per Serving||% DV|
|Total Fat 1.6g||2 %|
|Saturated Fat 0.9g||5 %|
|Monounsaturated Fat 0.4g|
|Polyunsanturated Fat 0.1g|
|Cholesterol 4.2mg||1 %|
|Sodium 265.4mg||9 %|
|Potassium 139.5mg||4 %|
|Total Carbohydrate 2.9g||1 %|
|Dietary Fiber 0.7g||3 %|
|Sugars, other 2.2g|
|Protein 0.8g||1 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 27
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