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Mexican Black Bean Soup Recipe
|Dried black beans||1⁄2 Pound, soaked overnight (1 Cup)|
|Green bell pepper/5 fresh new mexican green chiles||1⁄2 , roasted, peeled and chopped to make about 1/2 cup|
|Olive oil||2 Tablespoon|
|Onions||1 1⁄2 Large, chopped|
|Garlic||2 Clove (10 gm), minced|
|Ham hock||3⁄4 Pound|
|Beef broth||4 Cup (64 tbs)|
|Ground cumin||1 1⁄2 Teaspoon|
|Dried oregano||1 1⁄2 Teaspoon|
|Dried thyme||1⁄4 Teaspoon|
|Chopped pickled jalapeno pepper||1⁄4 Cup (4 tbs)|
|Dry sherry||1 Tablespoon|
|Freshly ground black pepper||To Taste|
|Diced tomato||1⁄4 Cup (4 tbs)|
|Chopped scallions||1⁄4 Cup (4 tbs)|
|Sliced hard cooked eggs||1⁄4 Cup (4 tbs)|
|Sour cream||1⁄2 Cup (8 tbs)|
Serving size: Complete recipe
Calories 2558 Calories from Fat 1201
% Daily Value*
Total Fat 135 g207.3%
Saturated Fat 41.7 g208.4%
Trans Fat 0 g
Cholesterol 224.8 mg
Sodium 4285 mg178.5%
Total Carbohydrates 226 g75.4%
Dietary Fiber 49.2 g196.7%
Sugars 35.7 g
Protein 125 g249.7%
Vitamin A 43.5% Vitamin C 190.5%
Calcium 80.8% Iron 125.2%
*Based on a 2000 Calorie diet
Add enough water to cover the beans, and soak them overnight.
Drain the beans.
Heat the oil in a heavy skillet, add the onion and garlic, and saute for 3 minutes over medium heat.
Combine the onion mixture, beans and ham hock in a large stockpot and cover them with the broth.
Raise the heat to just below boiling, then reduce the heat and simmer for 1 hour.
Add the herbs, jalapenos and sherry, and season with the salt and pepper.
Continue to cook for an additional 1 1/2 hours, or until the beans are done.
To thicken the soup, remove about 1/2 cup beans from the pot, mash them, and return them to the pot.
Stir well and adjust the seasonings to taste.
To serve, ladle the soup into bowls.
Garnish with the tomato, scallions, egg, and sour cream and serve immediately.