Brazilian Black Bean Soup
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Make this soup as feisty as you like; it's easy to temper the heat by adjusting the amount of chilies. A topping of cheese or sour cream and a float of rum help to soothe the fire of the brew. Serve as a first course or as a luncheon or light supper entrée.
INGREDIENTS
2 cups dried black beans
8 cups water
3/4 pound cooked ham, diced
1 ham bone, if desired2 teaspoons salt, or to taste
1/2 cup onion, diced
2 whole cloves
1/2 teaspoon ground cumin, or to taste
1 teaspoon New Mexico hot red chile, crushed
Juice of 1 lime
1/4 cup dark rum*
4 green onions, finely chopped
1/2 cup Monterey Jack cheese, shredded
Sour cream, for garnish
Lime wedges, if desiredSoak and rinse beans, then soak overnight in water to cover. (Or place in a large saucepan and add water to cover, bring to a boil.) Remove from heat; cover and let stand 1 hour. Simmer 1-1/2 hours, then proceed with recipe.
Drain beans, and place in a large saucepan and add 8 cups of cold water, ham, ham bone, if using, garlic, salt, diced onions, chile and lime juice. Bring to a boil, reduce heat, cover and simmer for 2 hours or until beans are tender and soup is thick.
Taste and adjust seasonings. To serve, remove ham bone, if used. Lace soup with rum; spoon into bowls and top with green onions, cheese or sour cram and lime wedges, if desired.
Makes 4 to 6 servings
*NOTE - Use JAMAICAN RUM!!! It definitely adds that certain something to make this dish memorable!