| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | French | Soup | 8 | Servings |
INGREDIENTS
| 1 | lb | (or so) black beans; soaked overnight and rinsed well |
| 2 | lg | Onions; chopped |
| 3 | Carrots; cut in halved slices | |
| 3 | Celery stalks; chopped (up to) | |
| 2 | tb | (heaping) chopped garlic (up to) |
| 2 | ts | Cumin (seed or ground) |
| 1 | ts | Ground coriander |
| Salt to taste | ||
| Cayenne pepper to taste |
INSTRUCTIONS
Simmer the black beans, garlic, and veggies in 2-3 quarts of water until reasonably tender. Add the spices to taste and simmer 10-15 minutes longer. The veggies get a little dark-looking if added at the start, so alternatively you can simmer the black beans until tender, saute the chopped veggies in a little olive oil, and add them at the end with the spices. Another possible addition is a little sliced smoked sausage -- I use turkey smoked sausage because it's lower in fat, but any would do. Serve with cornbread or french bread. This soup freezes well, and is better the next day too. REC.FOOD.RECIPES From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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