1 lb black beans
10 cup ; water
4 tsp salt, divided
1 bell pepper, green, cored & halved
2/3 cup oil
1 large onion, yellow, peeled & sliced
4 garlic clove, minced
1 chile serrano, seeded & halved
1/2 tsp pepper, black
1 1/2 tbsp mexican chocolate, crumbled
1 bay leaf
1/8 tsp cumin, ground
1 tsp sugar
2 1/2 tbsp wine vinegar, red
2 1/2 tbsp olive oil
Directions
Rinse beans and soak overnight, along with 1 tsp salt and bell
pepper. In a 6-quart stewpan, bring beans, soaking water, & pepper to
a boil. Simmer till tender (really tender). Heat peanut oil in deep
frying pan. Saute onion, garlic and green hot pepper till soft.
Remove 2 1/2 cups bean broth from pot and add to frypan. Simmer 10
minutes. Strain onions, garlic & hot peppers from broth and discard
them. Remove bell pepper & discard. Add seasoned broth to soup pot.
Add all other ingre- dients except vinegar and olive oil to soup pot
and simmer 1 1/2 hours till thick. If too thick, add water. Add
vinegar and olive oil before serving.
Servings: 1 batch
Black Bean Soup (Aztec Or Yucateca Style) Recipe brought to you by Recipe Ideas
Categories: Bean; Soup; Vegetable
The History of Recipes
It is possible to read the history of meal recipes back into antiquity, in fact as far into history as early Egypt, and maybe further still. Having said that, generally, these old recipes were just simple hieroglyphic recipes for preparing food.
Later, there are some books which appeared in the 14th Century : a book entitled `Forme of Cury`, and another entitled `Curye on Inglish`. Perhaps surprisingly, these are unconnected to the spicy food that is served today, but instead accounts of the types of food prepared by the cooks of the rich and wealthy people of the period. By the time we get to the 1900s, cooking books were greatly in demand mostly as a result of more people being able to read, people having more leisure time and having more money to spend. |
We hope you enjoy this Black Bean Soup (Aztec Or Yucateca Style) recipe.
