rijo42Coffee Senior Member Joined: 3 Dec 2012 Posts: 63 Location: Bolton Expertise: Professional
Posted Thu Jan 9, 2014, 4:15am Subject: Coffee Infused Black Bean Soup
A hearty and healthy black bean soup with deep smoky flavour, enhanced with undertones of coffee.
Ingredients – serves 6 450g dried black beans 30ml extra virgin olive oil 1 ham hock 2 celery sticks - chopped 2 onions - finely chopped 1 red bell pepper – finely chopped 1 jalapeno pepper – deseeded and finely chopped 3 garlic cloves, crushed 15g ground cumin 950ml water 450ml brewed coffee 1 bay leaf 1 tsp salt, add extra to taste if necessary 90ml reduced-fat sour cream or Greek yoghurt – to garnish Chopped parsley - to garnish
Begin by rinsing the black beans. Place in a large bowl, cover with 2 inches of cold water and allow to soak overnight.
Add the olive oil to a large saucepan and heat over a medium-high heat. Add chopped onions, pepper, jalapeno, celery and garlic, cooking until they begin to brown. Add the ground cumin and cook for 1 minute, stirring well.
Add the water, black beans, coffee, bay leaf and ham hock. Cover the pan with a lid and bring to the boil, stirring occasionally, skim off any foam that rises. Reduce the heat and simmer for 1 ½ hours or until the beans are tender. Remove the ham hock, set aside and allow to cool. Remove the bay leaf then add the salt and stir well.
In a food processor or blender, puree half of the soup until relatively smooth. Add the pureed soup back into the saucepan and heat through. Chop the ham hock into small pieces, removing any fat and stir into the soup.
Serve with a dollop of sour cream or yoghurt and garnish with parsley.
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