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1 x ca. 450 g | Pkg dried black beans |
6 Scheibe | bacon |
3/4 Tasse | onion chopped |
3/4 Tasse | leeks chopped |
3/4 Tasse | carrots chopped |
3/4 Tasse | celery chopped |
10 Tasse | chicken broth |
1 Tasse | tomato chopped |
1 Tasse | cilantro chopped |
1 Esslöffel | garlic minced |
1 | Jalapeno pepper chopped |
2 Teelöffel | cumin |
1 Teelöffel | coriander |
3/4 Tasse | sour cream |
2 Teelöffel | lemon juice |
2 Teelöffel | lime juice |
| Additional fresh cilantro |
Place beans in a large pot. Cover with water 3 inches above beans. Let stand overnight. Drain well. Cook bacon in a heavy large Dutch oven until brown, but still soft, about 4 minutes. Add onion, leeks, carrots and celery; cook until tender, about 10 minutes. Add beans, broth, tomato, 1/2 cup cilantro, garlic, jalapeno, cumin and coriander. Bring to a boil. Reduce heat, cover and simmer 2 hours or until beans are tender. Transfer 1 cup of soup to food processor; process until smooth and return to pot. Stir to blend. Mix sour cream, 1/2 cup cilantro, lemon and lime juice. Season soup with salt and pepper. Garnish servings with a dollop of sour cream mixture.
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