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Neno's Place Established in 2006 as a Community of Reality


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Established in 2006 as a Community of Reality

Welcome to the Neno's Place!

Neno's Place Established in 2006 as a Community of Reality


Neno

I can be reached by phone or text 8am-7pm cst 972-768-9772 or, once joining the board I can be reached by a (PM) Private Message.

Established in 2006 as a Community of Reality

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Established in 2006 as a Community of Reality

Many Topics Including The Oldest Dinar Community. Copyright © 2006-2020


    Black Bean Soup with Salsa Cream

    Lobo
    Lobo
    Lobo
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    Posts : 28411
    Join date : 2013-01-12
    • Post n°1

    Black Bean Soup with Salsa Cream Empty Black Bean Soup with Salsa Cream

    Post by Lobo Tue 02 Feb 2016, 12:51 am

    Black Bean Soup with Salsa Cream Img53l
    Black Bean Soup with Salsa Cream
    Black Bean Soup with Salsa Cream Translucent
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    Prep Time: 30 minutes
    Cook Time: 70 minutes
    Servings: 8
    The compound responsible for a chili's "fire" is called capsaicin. Although capsaicin is largely concentrated in the chili's ribs, or inner white membranes, some of the heat is transferred to the attached seeds and flesh as well. To remove most of the ribs and seeds from a fresh chili, using a small, sharp knife, slit the chili lengthwise, cut around the stem end and pull the stem away, removing the clinging seeds with it. Then, using the knife, scrape away any remaining seeds and ribs.






    • 412

    Ingredients:


    • 2 cups dried black beans
    • 2 Tbs. canola oil
    • 2 yellow onions, finely chopped
    • 1 or 2 jalapeño chilies, seeded and minced
    • 3 garlic cloves, minced
    • 1 small red bell pepper, diced
    • 1 tsp. ground cumin
    • 1 tsp. dried coriander
    • 1 tsp. dried oregano
    • 8 cups water
    • 1⁄2 small ham hock or ham bone
    • 2 Tbs. fresh lime juice
    • 2 Tbs. minced fresh cilantro, plus 6 to 8 sprigs
    • Salt and freshly ground pepper, to taste



    For the salsa cream:


    • 1⁄2 cup sour cream
    • 2 Tbs. fresh lime juice
    • 2 Tbs. purchased fresh salsa
    • Salt and freshly ground pepper, to taste

    Black Bean Soup with Salsa Cream Wine-pairing-icon-red

    Wine Pairing

    This pairs well with smooth, medium-bodied red wines like the Rosa Del Golfo Scaliere Negroamaro, Salento from our Wine Club.

    Directions:

    Pick over the beans, discarding any misshapen beans and stones, and rinse well. In a large pot, combine the beans with cold water to cover by 3 inches. Soak for at least 4 hours or up to overnight. Alternatively, for a quick-soak method, bring the beans and water to a rapid simmer (but do not boil), then simmer for 2 minutes. Remove from the heat, cover and let stand for 1 hour. Drain the beans and set aside.

    In a large soup pot over medium heat, warm the oil. Add the onions and sauté until softened, about 3 minutes. Add the chilies to taste, garlic, bell pepper, cumin, coriander and oregano. Sauté, stirring frequently, until the vegetables are softened and the mixture is very aromatic, 7 to 10 minutes.

    Add the beans, water and ham hock, cover partially and simmer over medium heat until the beans are soft, 1 to 1 1¿2 hours. Remove from the heat and discard the ham hock.

    In a blender or food processor, puree the soup in batches, leaving some texture, and return the soup to the pot. Alternatively, process with a handheld blender in the pot until the desired consistency is reached. Add the lime juice, minced cilantro, salt and pepper. If the soup is too thick, thin it with water. (If you prefer a velvety consistency, puree the soup until smooth, then pour it through a fine-mesh strainer into a saucepan.) Reheat gently over medium heat.

    Just before serving, make the salsa cream: In a small bowl, stir together the sour cream, lime juice, salsa, salt and pepper.

    Ladle the soup into warmed bowls and garnish each bowl with the salsa cream and a cilantro sprig. Serves 6 to 8.
    Adapted from Williams-Sonoma Collection Series, Soup, by Diane Rossen Worthington (Simon & Schuster, 2001).
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