Jamaican Chef Ajeen Beckford Black Bean Soup |
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Prep Time: 15 Minutes Cook Time: 60 Minutes |
Ready In: 75 Minutes Servings: 8 |
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A soup with a magic like no other. i really would like to see chef Ajeen and Gordon Ramsey face off or Bobby Flay. Mellisa from New York Ingredients:
1 lb dried black beans, washed |
4 quarts chicken stock |
8 ounces diced smoked bacon |
6 ounces diced onions |
6 ounces diced carrots |
6 ounces diced celery |
1 1/2 finely minced garlic |
1 teaspoon ground cumin |
3 tablespoons chili powder |
1/3 teaspoon cayenne pepper |
2 teaspoons salt |
1 teaspoon pepper |
8 ounces sour cream |
1 bunch chopped cilantro |
1 ounce lime juice |
3 ounces diced tomatoes |
Directions:
1. Combine the beans and stock and bring to a simmer, covered, for 2 hours.
2. Remove half of the beans from the pot. Puree and then return to the pot.
3. Add the remaining ingredients and simmer, covered for 1 hour.
4. Serve with cilantro sour cream.
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