|Brazilian Black Bean Soup|
Make this soup as feisty as you like; it's easy to temper the heat by adjusting the amount of chiles. A topping of cheese or sour cream & a float of rum help soothe the fire of the brew. Serve as a first course or as a luncheon or light supper entree.
Sort & rinse beans, then soak overnight in water to cover. (Or place in a large saucepan & add water to cover;
bring to a boil. Remove from heat, cover & let stand 1 hour. Simmer 1 1/2 hours, then proceed with recipe.)
Drain beans; place in a large saucepan & add 8 cups of cold water, ham, ham bone (if desired), garlic, salt,
diced onions, chile & lime juice. Bring to a boil; reduce heat, cover & simmer 2 hours or until beans are tender
& soup is thick. Taste & adjust seasonings. To serve, remove ham bone, if used. Lace soup with rum; spoon into
bowls & top with green onions, cheese or sour cream & lime wedges if desired.
From: "Hotter Than Hell" by Jane Butel       Book Details at Amazon.Com
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