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The La Fonda Black Bean Soup Recipe

by Global Cookbook

Ingredients

2 Tbsp. extra virgin olive oil 2 x strips bacon, diced 1/8 lb ham, cut into 2" pcs 1 med onion, minced 2 x cloves garlic, chopped and pressed 2 stalk celery, minced 1 1/2 c. dry black beans 2 1/2 tsp dry grnd red chile

4 c. water 1 Tbsp. beef base 1 tsp minced cilantro 1/4 c. sherry     salt and pepper, to taste     Lowfat sour cream     Guacamole     Minced Green onions

Directions

1. Heat oil in large pan. Add in bacon, ham, onions, garlic, and celery. Brown slowly till soft. Clean beans and drain. Add in to vegetable mix with dry chile, water and beef base. Bring to a bon, reduce heat and cover.
2. Simmer 2 1/2 to 3 hrs. Add in extra water if needed. Skim fat from top of soup. In a blender, puree mix till smooth. Chill till the next day. Remove from refrigerator when ready to serve. Add in sherry, cilantro, salt and pepper to taste. Serve hot. Garnish with dollops of lowfat sour cream and guacamole and sprinkle with minced green onions.
3. Yields 8 servings.

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