MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Paul's Sacramento Black Bean Soup
 Categories: Soups, Pork, Beans, Chilies, Poultry
      Yield: 8 Servings

      1 c  Onion; chopped
      4 cl Garlic; fine Chopped
      2 tb Oil
      1 lb Dry black beans
      2 c  Smoked ham; in cubes
      6 c  Chicken broth
      2 tb New Mexico chile; ground
    1/2 ts Celery seed
      1 tb Dried oregano
      2 ts Ground cumin
      1 c  Celery; chopped
     28 oz Can whole tomatoes;
           - undrained
      1    Chipotle in adobo
    1/3 c  Whipping cream
    2/3 c  Dairy sour cream
      1 lg Red bell pepper; seeded,
           - chopped

  Cook and stir onion, celery and garlic in 4 quart
  Dutch oven until onion is tender.  Stir in remaining
  ingredients except Quick Creme Fraiche and Bell
  pepper; heat to boiling.  Boil for 2 minutes; reduce
  heat. Cover and simmer until beans are tender, about 2
  1/2 hours. Pour 1/4 of the soup into food processor
  workbowl fitted with steel blade or into blender
  container, cover and process until smooth.  Repeat
  with remaining soup. Serve with Quick Creme Fraiche
  and Bell Pepper.

  QUICK CREME FRAICHE: Gradually stir whipping cream
  into sour cream. Cover and refrigerate up to 48 hours.

  Servings: 8

  Posted by Lois Lang.

  Courtesy of Fred Peters.

  From: http://www.recipesource.com

  Uncle Dirty Dave's Archives

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... Cocktails are dangerous; they taste like juice and then you can't walk

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