|
Ingredients
2 cups dried black
beans, rinsed
6 cups water
8 slices bacon
1 1/2 cups sliced onion
1 cup sliced celery
1 7-oz. can diced
green chiles
2 cloves garlic, crushed
1 bay leaf
1 teaspoon salt
3/4 teaspoon cumin
Directions
Combine beans and water
in Dutch oven or large kettle. Bring to a boil, then
reduce heat and simmer for 2 minutes. Remove from
heat. Cover and allow to stand for 1 hour.
Cook bacon until crisp.
Cut into small pieces, then add to beans along with any
bacon drippings. Add onion, celery, chiles, garlic,
bay leaf, salt and cumin. Bring to a boil, then
reduce to a simmer. Cover and continue to simmer for
1 1/2 to 2 hours or until beans are tender. Cool
slightly.
Puree about 2 cups of soup at
a time in blender, and pour into another soup pot or
container and cover to keep warm.
Continue blending until all soup has been pureed.
Serve hot. Garnish with lemon wedges if desired. |
