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Cooked by: Chef / Last Modified: 3/24/2004 / Base: Pork/Ham / Course: soup / Difficulty: Easy / Number of Servings: 0 |
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Directions: beans
place beans, ham, bay leaves, water and baking soda in large saucepan with a tight fitting lid. bring to a boil over medium high heat. skim any sum, stir in salt, reduce heat to low and cover let simmer for 1 1/2 hour.
Soup
heat oil over medium high and saute the onions, carrot, celery, and salt and cook for 12 minutes. add garlic, pepper flakes, and cumin and stir.
stir in the beans and cooking liquid and add the chicken broth.
increase the heat and bring to a boil, then reduce the heat to low and simmer uncovered for 30 minutes.
to finish the soup, ladle 1 1/2 cups beans and 1 cup cooking fluid into a food processor, and blend until smooth. return to the pot. stir in the corn starch, bring to a boil to thicken.
serve and garnish with lime, cilantro, onion, avcado and sour cream.
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