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Date Posted: 04:32:47 10/24/02 Thu
Author: S
Subject: Mexican Black Bean Soup

1 pound black beans
4 quarts water
1 sprig epazote
1/2 clove garlic,minced
2 ounces oil
1/2 medium onion,sliced
4 slices of bacon
Pinch of salt
1 cube chicken bouillon,crushed
8 ounces heavy cream
Garnish
Corn tortillas
Pasilla chiles
Panela cheese(found in Mexican section)

Wash black beans.Cook in the water with the epazote and garlic for
about 3 hours,or until soft.

Remove epazote after cooking and blend beans with bean stock.

Sauté bacon and onions in oil in heavy,deep pot.Add in beans and
let simmer until desired consistency is reached,stirring frequently.
Season with salt and chicken bouillon.Strain to remove bacon and
onion.Add heavy cream.Stir to blend.

Serve in bowls with sliced,fried corn tortillas and with sliced
pasilla chiles and panela cheese on the side.Yield:Serves 4

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