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Brazilian Black Bean Soup
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    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.

  • 2 cups dried black beans
  • 8 cups water
  • 3/4 pound cooked ham -- diced
  • 1 ham bone -- if desired
  • 4 cloves garlic -- minced
  • 2 teaspoons salt -- or to taste
  • 1/2 cup onion -- diced
  • 2 whole cloves
  • 1/2 teaspoon ground cumin -- or to taste
  • 1 tablespoon New Mexico hot red chile -- crushed
  • 1 lime -- juice of
  • 1/4 cup dark rum
  • 4 green onions -- finely chopped
  • 1/2 cup Monterey jack cheese -- shredded
  • sour cream -- for garnish
  • lime wedges -- if desired
  • 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.
    Makes 4 to 6 servings.
    Note: USE JAMAICAN RUM!!!! It definitely adds that certain something to make this dish memorable!!

    From: "Hotter Than Hell" by Jane Butel       Book Details at Amazon.Com
    Posted By: Christopher E. Eaves, cea260@airmail.net
    Post Date: Tue, 31 Mar 98

    *BACK TO SOUPS*







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