Black bean and ham soup
Jan. 31st, 2006 07:52 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
omlyWhen I am really tired, all I tend to make is pasta and soup. And tonight its more soup!
Fry the ham, carrots and spices in oil until aromatic and slightly darkened. Add the shallots and cook until just soft. Set aside.
Cook beans in brine and broth. Mash with a potato masher. (Sometimes I like to blend this to get a smoother consistency, just not today.)
Add back in the fried ingredients and simmer until carrots are tender. Add broth if needed to keep at desired consitency. Add corn and cook another 1-2 minutes.
Let cool slighly before serving so it thickens slightly.
This recipe is wonderful with tomales (verde in particular). It ended up being a little spicier than Tab wanted, but he chili amounts can be played with to affect spiciness. I recommend the ancho chili though, because you get a ton of flavor without as much of the hot in some types of chilis.
*Since a lot of the undigestible (to you but no the bacteria in your digestive track) sugars have leached out into this liquid, removing it can reduce gas experienced later. Some people think it adds flavor. Make your decisions based on if you share a bed with someone who cares.
- 1 tbsp oil
- 5 oz ham steak, cubed
- 2 shallots, minced (~2 tbsp)
- 1 monster carrot. diced (~1.5 c)
- 1 tsp crushed pepper flakes
- 1 tbsp chili powder
- 1/4 tsp ground coriander
- 1/2 tsp cumin
- 1 tsp ancho chili powder
- 10.5 oz can black beans, drained and rinsed*
- 2 tbsp brine from homemade pickled jalepenos
- homemade vegetable broth
- 1.5 c frozen corn kernels
Fry the ham, carrots and spices in oil until aromatic and slightly darkened. Add the shallots and cook until just soft. Set aside.
Cook beans in brine and broth. Mash with a potato masher. (Sometimes I like to blend this to get a smoother consistency, just not today.)
Add back in the fried ingredients and simmer until carrots are tender. Add broth if needed to keep at desired consitency. Add corn and cook another 1-2 minutes.
Let cool slighly before serving so it thickens slightly.
This recipe is wonderful with tomales (verde in particular). It ended up being a little spicier than Tab wanted, but he chili amounts can be played with to affect spiciness. I recommend the ancho chili though, because you get a ton of flavor without as much of the hot in some types of chilis.
*Since a lot of the undigestible (to you but no the bacteria in your digestive track) sugars have leached out into this liquid, removing it can reduce gas experienced later. Some people think it adds flavor. Make your decisions based on if you share a bed with someone who cares.
