Make this Black Bean Soup from Dried Beans as fiery hot as you like. It is very easy to adjust the heat by different type of the amount ant types of chiles. Topping the soup with cheese and soured cream will help outburst the fire. And the dark rummy adds together a wonderful angle of the Caribbean to this hearty bowl of bean soup.
xBL .2 lovings cup dried turtle bean. xEOL .8 lovings cup cold water. xEOL .3 4 quids cooked ham, diced. xEOL .4 cloves garlic, crushed. xEOL .2 teaspoons salt. xEOL .1 2 cup diced onion. xEOL .2 whole cloves. xEOL .1 2 teaspoon ground cumin. xEOL .1 tablespoonful ground hot red New Mexico chile.
Juice of 1 lime. xEOL .1 4 cup dark rummy. xEOL .4 spring onion (with some green tops), finely chopped. xEOL .1 2 cup grated Monterrey Jack cheese.
Sour cream .
Lime wedges.

Sort the turtle bean and placed into a large saucepan. Cover with water and let stand 1 hour, then simmer for 1 1 2 hours. Destroy the beans and continue the recipe in the same saucepan. Add the 8 cups of cold water, ham, garlic, salt, diced onion, whole cloves, cumin , solid ground New Mexico chile, and the lime juice. Bring to a boil, then reduced heat, cover and simmer for 2 hours, or until the beans are raw and the black bean soup is compact . Taste the soup, and adjust the flavourers accordingly.

To serve daily recipe , add the dark rum to the saucepan, then ladle into large soup bowls. Leading with the chopped scallion, cheese, a dollop of soured cream, and lime wedges for squeezing. This makes 4 to 6 servings.

Daily FOOD is the reporter and editor for Spicy Cookery , a website adoring to hot spices, spicy foods, blazing cooking, the hottest culinaries art around the world, and "knock-your-socks-off fiery hot recipes that all chile-heads and chili-head wannabes will love. Spicy Cooking will fire up tastebud and scorch your plate... Guaranteed. Spicy Cookery .

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