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A soup with a magic like no other. i really would like to see chef Ajeen and Gordon Ramsey face off or Bobby Flay. Mellisa from New York
- 1 lb dried black beans, washed
- 4 quarts chicken stock
- 8 ounces diced smoked bacon
- 6 ounces diced onions
- 6 ounces diced carrots
- 6 ounces diced celery
- 1 1⁄2 finely minced garlic
- 1 teaspoon ground cumin
- 3 tablespoons chili powder
- 1⁄3 teaspoon cayenne pepper
- 2 teaspoons salt
- 1 teaspoon pepper
Cilantro Sour Cream
- 8 ounces sour cream
- 1 bunch chopped cilantro
- 1 ounce lime juice
- 3 ounces diced tomatoes
- Combine the beans and stock and bring to a simmer, covered, for 2 hours.
- Remove half of the beans from the pot. Puree and then return to the pot.
- Add the remaining ingredients and simmer, covered for 1 hour.
- Serve with cilantro sour cream.
Consider your guests' palates. Prepared per the recipe, this soup is very much spicier than typical Jamaican restaurant bean soups; the heat is "up front" instead of behind the flavor. Also, even if the stock is salt-free two teaspoons of added salt is too much, given the amount of bacon used.
This was good. I kind of cheated and used two 15 oz. cans of black beans and two 15 oz. cans of refried black beans. Therefore, I cut back the stock to 4 cups. Very good comfort food! Reviewed for My-3-chefs 2009.