| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Eggs, Dairy |
Mexican |
Soups/stews, Mexican, Garlic, Beans, Sauces |
4 |
Servings |
INGREDIENTS
| 1 |
c |
Black Beans |
| 4 |
c |
Water |
| 4 |
|
Bay Leaves |
| 1/4 |
ts |
Celery Seed |
| 1/2 |
c |
Chopped Celery |
| 1 |
c |
Chopped Onion |
| 1 |
|
Clove Garlic, Minced |
| 1/4 |
ts |
Dry Mustard |
| 1 |
ts |
Chili Powder |
| 4 |
dr |
Tabasco Sauce |
| 1 |
|
Hard Boiled Egg, Sliced |
| 1/2 |
c |
Sour Cream |
|
|
Salt And Pepper To Taste |
INSTRUCTIONS
Sort and wash beans. Soak overnight in water. Add bay leaves, celery seed
and celery. Bring to a boil, cover, reduce heat and simmer 1 hour. Cook
onion and garlic until tender in 1 T salad oil. Add to beans with remaining
ingredients except egg and sour cream. Simmer for an additional hour or
until beans are very tender. Remove bay leaves. Carefully put 1/2 through a
blender or rub through a seive. Repeat. Heat. Adjust seasoning if
necessary. Serve hot with 2 T sour cream and egg slices.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
A Message from our Provider:
“We simply prepare ourselves. God fills us.”