Thursday, July 22, 2010

Black Bean Soup


4 cans (15 oz. each) Black Beans
3 slices, rough chopped Bacon, Sliced
1 tbsp. Olive Oil
1 bottle (12 oz.) Beer
½ cup Water
1 tbsp. Sherry, Dry
¾ cup Onions, diced
½ cup Green peppers, diced
2 tbsp. Garlic
¼ tsp. Ground Cumin
2 tsp. Tabasco sauce
To Taste Adobo seasoning, salt and pepper


Heat oil in a pot on medium heat.
Add the chopped bacon and sauté for 1 minute.
Add the peppers, onions and garlic. Sauté for approximately 2 minutes.
Add the beer and Tabasco sauce, and bring to a boil.
Add 3 cans of beans with their juice and bring back to a boil.
Using a hand held kitchen blender, puree the soup until smooth.
Add the remaining 1 can of beans and bring back to a boil.
Add the Sherry wine, and season to taste with Adobo seasoning or salt and pepper.
Serve hot with sour cream or steamed rice.

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