Brazilian Black Bean Soup
Source of Recipe
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List of Ingredients
2 cups dried black beans
8 cups water
3/4 pound cooked ham -- diced
1 ham bone -- if desired
4 cloves garlic -- minced
2 teaspoons salt -- or to taste
1/2 cup onion -- diced
2 whole cloves
1/2 teaspoon ground cumin -- or to taste
1 tablespoon New Mexico hot red chile -- crushed
1 lime -- juice of
1/4 cup dark rum
4 green onions -- finely chopped
1/2 cup Monterey jack cheese -- shredded
sour cream -- for garnish
lime wedges -- if desired
Recipe
Sort & rinse beans, then soak overnight in water to cover. (Or place in a large saucepan & add water to cover, bring to a boil.
Remove from heat, cover & let stand 1 hour. Simmer 1 1/2 hours, then proceed with recipe.)
Drain beans, place in a large saucepan & add 8 cups of cold water, ham, ham bone (if desired), garlic, salt, diced onions, chile & lime juice.
Bring to a boil, reduce heat, cover & simmer 2 hours or until beans are tender & soup is thick.
Taste & adjust seasonings. To serve, remove ham bone, if used. Lace soup with rum; spoon into bowls & top with green onions, cheese or sour cream & lime wedges if desired.
Makes 4 to 6 servings
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