| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Meats | Soup | 6 | Servings | |
INGREDIENTS
| 1 | c | Dried black beans |
| 4 | c | Water |
| 1/4 | ts | Dried hot pepper flakes |
| 1/4 | c | Butter |
| 2 | md | Onions; chopped |
| 1 | Clove (large) garlic; chopped | |
| 1/2 | ts | Curry powder |
| 1/4 | ts | Tumeric |
| 2 | md | Potatoes; quartered |
| 2 | md | Carrots; quartered |
| 1 | cn | (1-lb) stewed tomatoes |
| 1 | cn | (10-5.oz) chicken broth |
| 1 | cn | (10-5.oz) beef broth |
INSTRUCTIONS
Add 3 cups water to dried beans and soak 6-8 hours or overnight. Bring to boil. Reduce heat & simmer covered until tender (1-1/2 to 2 hours). A half hour before end of cooking add red pepper. While beans cook, melt butter in large saucepot. Add onion, garlic, curry, tumeric. Saute until onion is soft. Add remaining 1 cup water, potatoes, carrots, parsnips and undrained can of tomatoes. Bring to boil. Cover and simmer until all vegetables are tender--about 25 minutes. Put cooked beans, vegetable mixture, and liquid from both through food mill into large saucepot. Add beef and chicken broth. Bring to boil and serve hot. TIME DOES NOT INCLUDE BEAN SOAK OVERNIGHT. From the <Micro Cookbook Collection of Contemporary Recipes>. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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