Tuesday, November 9, 2010
Wash the beans in cold water, put in a pot and cover with two inches of water.
Bring to a boil. Boil gently for five minutes. Turn off the heat and rest an hour. At hour's end pour off the bean water and refresh. Return to a lose fire for a long simmer of about two and a half hours. Add water or chicken broth to keep the beans cooking. After an hour and a half, add chopped onions, peppers, chilies, cumin, garlic, lime, chopped tomatoes, and a dash or two of oregano. Simmer the remaining time. Once the beans are tender and the sauce is thickening, I take three cups from the pot into the blender. With a flip of the button and a few seconds of whirl action the puree is ready to return to the soup pot. Add chunks of chicken or pork (previously cooked) sausage if you like. I had previously smoked some spiced pork. That was a great flavor enhancer. I am not big on using prepared store bought foods. However, this Green Enchiladas Sauce is a great pantry item. I add it to my soups and stews. I use it in my cornbread batter. You know, I should do an entire post of its versatile uses. And yes, I put a large can of GES into the bean soup. Up the YUM factor! I served this with warm bread and a sprinkle of grated cheddar cheese on top. You can garnish with sour cream, Greek yogurt, guacamole; use your palette pleaser.
The remaining soup freezes well. Makes for a great combo with a steaming bowl of rice with fresh tortillas. Or return it to low heat and simmer till thick and use as a burrito filling.