Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Soups
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
8 Jalapeno chiles, stems and
-seeds removed, chopped
1 tb Dried crushed red chile,
-seeds included
2 c Black beans, sorted and
-rinsed
2 tb Bacon fat or vegetable oil
2 md Onions, chopped
4 Cloves garlic, minced
1 lg Ham hock
1 c Canned tomatoes, chopped
2 ts Ground cumin
1 t Ground epazote (optional)
1 t Ground coriander
1/4 ts Ground cloves
1 tb Red wine vinegar
6 To 8 cups water
3 tb Tequila (optional)
Serves 8
Sour cream for garnish
Cover the beans with water and soak them overnight.
Saute onion and garlic in bacon fat until soft.
Combine all ingredients, except tequila and sour
cream, in large pot and bring to a boil. Reduce heat
and simmer for 2 to 3 hours or until beans are soft.
Remove ham hock and shred meat.
Divide soup in half, puree half of it and add back to
the remaining soup. Add shredded meat and simmer for
15 minutes or until thickened to desired consistency.
Remove from heat, stir in tequila, garnish with sour
cream, and serve.
The Whole Chili Pepper From the collection of Jim
Vorheis
