Cafe Del Rey's Cuban Black Bean Soup

Recipe Ingredients

1 1/2 lbs	681g / 24oz	Dried black beans
		Water - as needed
1/4 lb	113g / 4oz	Bacon - chopped
1 1/2		Onions - chopped
1		Carrot - diced
2		Celery stalks - thinly sliced
2		Garlic cloves - minced
2		Jalapeños - chopped
1/4 cup	59ml	White wine
3		Chicken stock
1 cup	237ml	Whipping cream
1 tablespoon	15ml	Lime juice
1/2 section		Thyme
1 cup	237ml	Dry Sherry
1 tablespoon	15ml	Olive oil
6 tablespoons	90ml	Tomatoes - seeded, chopped (small)
1/2 tablespoon	7.5ml	Ground cumin
		Salsa - for serving
		Sour cream - for serving

Recipe Instructions

Place beans in bowl and cover with water. Soak overnight, then drain and set aside.

Saute bacon in large skillet over medium heat until cooked, 5 to 8 minutes. Drain bacon on paper towels, reserving 2 tablespoons fat from skillet.

Place reserved bacon fat, bacon, onions, carrot, celery, garlic and chiles in stock pot. Saute over medium heat until onions are tender, 5 minutes. Add wine, drained beans and stock. Bring to boil, reduce heat and simmer over medium-low heat until beans are soft, about 1 hour.

Add cream, lime juice, thyme, Sherry and oil. Return to boil. Add tomatoes and cumin. Remove soup from stove and puree in batches, then strain. Serve with salsa and sour cream.

This recipe yields 8 to 10 servings.

Each of 10 servings: 358 calories; 1,019 mg sodium; 40 mg cholesterol; 17 grams fat; 25 grams carbohydrates; 14 grams protein; 2.11 grams fiber.

Source:
The Los Angeles Times, 03-01-2000

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