Wednesday, February 22, 2006

tequila and lime black bean soup

1/2 lb bacon, cut in one inch pieces
2 large onions, diced
1 bunch celery, diced
1 lime, quartered
1/2 c tequila
chicken broth
2 large cans black beans
1 lb chorizo, diced (kielbasa works as well)
cumin
chili powder
salt
pepper

Cook bacon in bottom of stock pot; add onion, celery, and lime and cook until onion is translucent. Add one can of black beans, tequila, seasonings, and about two cups of chicken broth. Simmer for about thirty minutes. Puree the mixture in a food processor and return to stock pot. Add the other can of beans, the chorizo, and more broth if it feels to thick and simmer again for about twenty to thirty minutes.

Serve with a dollop of sour cream and tortilla chips.

Read the post that goes with this recipe here.

1 Comment:

Jeff said...

Made this last night. Added 8 oz. portabella mushrooms and 1 clove garlic, sauteed in a bit of butter 1st. The lime seemed a bit strong, so I took it out after about 15 minutes.

Went well over white rice. Reminds me of Mom's lentil soup. Thanks very much!