| |
Soups and Stews | |
| 1 tablespoon olive oil 2 medium-size red onions, chopped 1 medium-size red bell pepper, chopped 1 medium-size green bell pepper, chopped 4 garlic cloves, minced 4 teaspoons ground cumin 1 16-ounce package dried black beans 1 tablespoon chopped chipotle chiles from a can (this gives it a solid kick, dial back if you are wary) 7 cups hot water (if using hocks, use the water from the hocks) 2 tablespoons fresh lime juice 2 teaspoons coarse kosher salt 1/4 teaspoon ground black pepper 1 package ham hocks (optional) 1 piece ham cubed small Toasted Cumin Seed Cr�me Fra�che Hacked from Bobby Flay 1 tablespoon whole cumin seeds 1 cup crema or cr�me fra�che (or make your own crema, make your own cr�me fra�che, or swap sour cream or yogurt, for a close-enough taste) Salt and freshly ground pepper | |
| Cumin Creme Fraiche Place the cumin in a small saut� pan over medium heat. Toast until lightly golden brown. Place in spice grinder or mortar and pestle and grind until coarse. Stir it into the creme and season with salt and pepper, to taste. Soup If using hocks, place the hocks in water and simmer 3-4 hours. Remove the hocks, and seperate the usable meat. Set the liquid aside. Heat olive oil in large skillet over medium-high heat. Add onions and both bell peppers and saut� until beginning to brown, about eight minutes. Add garlic and cumin; stir one minute. Transfer mixture. Put 6-7 cups of stock (or water/broth) to a soup pot. Add the vegetable mixture, beans and chipotles. Cover and cook on high until beans are very tender, about 3 hours. Check and add more liquid if needed. Add the ham and hock meat if using. Transfer two cups bean mixture to blender; puree until smooth. Return puree to remaining soup in slow cooker. Stir in lime juice, salt, and pepper. Adjust seasonings to taste; we found we needed more salt. Ladle soup into bowls. Spoon dollop of toasted cumin seed cream (below) over each bowl and serve. | |
Unrated | |
Sort