Food Basket Recipes
https://www.foodbasketdfw.com/Recipes/Detail/5665/
Sopa de Frijoles Negros con Camarones
Black Bean and Shrimp Soup
Ingredients
| 6 |
ounces |
black haricot, red kidney or pinto beans
|
|
|
| 1/4 |
teaspoon |
ground cumin
|
|
|
| 1/2 |
teaspoon |
ground oregano
|
|
|
| 1 |
|
bay leaf
|
|
|
| 1-1/4 |
pints |
water
|
|
|
| 2 |
|
fresh chilies, seeded and chopped
|
|
|
| 1 |
|
medium onion, chopped
|
|
|
| 1 |
clove |
garlic, crushed
|
|
|
| 5 |
ounces |
fresh tomatoes
|
|
|
| 1 |
tablespoon |
oil
|
|
|
|
|
salt to taste
|
|
|
|
|
freshly ground black pepper
|
|
|
| 1 |
can |
(15 oz.) chicken stock
|
|
|
| 8 |
ounces |
shrimp, cooked and peeled
|
|
|
Directions:
Combine the beans, cumin, oregano and bay leaf in a medium saucepan, with 1-1/4 pints of water. Bring to a boil and cook for 10 minutes. Reduce the heat and simmer for about 2-1/2 hours, or until the beans are tender. Allow to cool a little, strain, reserving some of the liquid and discard the bay leaf.
Pass the beans through a mouli and return to the pan with a little of the reserved cooking liquid and set aside keeping warm.
In a medium saucepan, saute chilies, onion and garlic until tender. Add the tomatoes and simmer the mixture for about 5 minutes. Season with salt and pepper to taste and pass through the mouli. Add to the bean puree and stir well.
Stir in the chicken stock and simmer for 2-3 minutes. Add the (defrosted) prawns and allow to stand so the prawns are heated through. Serve hot.
Please note that some ingredients and brands may not be available in every store.
Food Basket Recipes
https://www.foodbasketdfw.com/Recipes/Detail/5665/