| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Meats | October 199 | 1 | servings | |
INGREDIENTS
| 1 1/2 | c | Dried black beans |
| 4 1/2 | c | Water |
| 1 | md | Onion; chopped |
| 1 | lg | Carrot; chopped |
| 3 | Bacon slices; chopped | |
| 5 | lg | Fresh thyme sprigs |
| 3 | Garlic cloves | |
| 1 | Bay leaf | |
| 2 1/4 | ts | Ground cumin |
| 2 | c | Chicken stock or canned low-salt chicken; (or more) |
| ; broth | ||
| 1/4 | c | Chopped fresh cilantro |
INSTRUCTIONS
Place beans in large bowl. Add enough cold water to cover beans by 3 inches and soak overnight. Drain beans; transfer to heavy large pot. Add 4 1/2 cups water and next 7 ingredients. Bring to boil. Reduce heat; cover and simmer until beans are very tender, stirring occasionally, about 1 hour 10 minutes. Working in batches, puree black bean soup in blender with 2 cups chicken stock. Return soup to pot. Stir in chopped cilantro. (Soup can be prepared 1 day ahead. Cover and refrigerate.) Bring soup to simmer, thinning with additional chicken stock if necessary. Season to taste with salt and pepper. Note: This soup can also be used as 1/2 of the recipe for Black and White Soup. Makes 4 servings. Bon Appetit October 1999 Converted by MC_Buster. Per serving: 1206 Calories (kcal); 15g Total Fat; (10% calories from fat); 72g Protein; 204g Carbohydrate; 16mg Cholesterol; 389mg Sodium Food Exchanges: 12 Grain(Starch); 4 1/2 Lean Meat; 3 1/2 Vegetable; 0 Fruit; 1 1/2 Fat; 0 Other Carbohydrates Converted by MM_Buster v2.0n.
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