Oaxacan Black Bean Soup

poniedziałek, 27 stycznia 2014

Oaxacan Black Bean Soup

Time: 3 hrs 30 mins

Ingredients

  • 12 ounces black beans, picked over
  • 6 cups water
  • 1 stalk fennel, chopped
  • 4 -6 ounces chorizo sausage, casing removed,chopped
  • 1 onion, diced
  • salt, to taste
  • pepper
  • 3 chipotle chiles in adobo, chopped
  • 12 shrimp, peeled and deveined
  • 1/2 cup crumbled queso fresco or 1/2 cup cheddar cheese
  • 1/3 cup oil, to garnish (optional)
  • 4 -6 corn tortillas, cut in strips,to garnish (optional)

Directions

  • 1 place beans in a 4 qt pot, cover with 6 c water, bring to a boil.
  • 2 remove from heat and let it sit 1 hour, drain.
  • 3 add beans back to the pot with 6 c water, bring to a boil, lower to simmer.
  • 4 add chorizo, fennel, onions, chipoltes, partially cover the pot and simmer for 1 1/2-2 hours.
  • 5 use an immersion blender to puree the soup, or do it in batches in a blender.
  • 6 add the shrimp and cook for 3-4 minutes until done.
  • 7 heat oil in a skillet.
  • 8 add tortillas in batches, fry until crisp.
  • 9 drain on paper towels.
  • 10 serve the soup topped with tortilla strips and sprinkled with queso fresco.

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