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Recipe by: gouveia
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See below ingredients and instructions of the recipe
1 lb Dried black beans 1 tb Chopped jalepeno pepper
2 Smoked ham hocks 3 Garlic cloves
3 c Chicken stock 1 ts Cumin
4 Coarsely chopped carrots 1 c Dry sherry
3 Coarsely chopped onions 1 Lime (juice)
3 Coarsely chopped celery
To soak beans quickly, cover them with generous amount of water,
cover pot, bring water to boil and boil 2 minutes. Remove cover and
allow beans to sit in the liquid for one hour. Drain. In hot oil (1-2
Tb.), saute carrots, onions, celery, and garlic until onions are
golden. Add cumin and jalepenos. When beans are ready to cook, add
ham hocks to beans along with sauted vegetables, and chicken broth
and enough water to cover. Cook for 1 1/2 to 2 hours, or until
tender. Drain the bean mixture and reserve cooking liquid. Puree
beans and vegetables. Add sherry and lime juice and enough of the
reserved liquid to make a thick soup. Can be served with chopped
corriander or sour cream or lemon slice.
English celebrity chef also known as The Naked Chef. BBC food television shows.
Award-winning television personality. The queen of fried foods and Southern cooking. Earnings: $9 million
Celebrity chef with 3 stars at the Michelin Guide, with worldwide restaurants!
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