| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Vegetables |
Niger |
Toohot01 |
4 |
servings |
INGREDIENTS
| 1 |
c |
Dried black beans; washed, picked over |
| 1 |
c |
Dried white beans; washed, picked over |
| 8 |
c |
Water |
| 4 |
sl |
Bacon; coarsely chopped |
| 2 |
lg |
Onions; diced |
| 2 |
|
Carrots; peeled and diced |
| 2 |
|
Garlic cloves; minced |
| 1 |
ts |
Coarse salt |
| 1 |
lg |
Tomato; diced |
| 2 |
|
Bay leaves |
| 2 |
|
Canned chipotle chiles |
| 6 |
c |
Vegetable Stock; see * Note |
| 1 |
|
Lime; halved |
| 1/2 |
c |
Madeira wine |
|
|
Tomatillo Salsa (Green Salsa); see * Note |
INSTRUCTIONS
* Note: See the "Vegetable Stock" and "Tomatillo Salsa (Green Salsa)"
recipes which are included in this collection.
Place the black beans in a medium saucepan with 4 cups of the water
and bring to a boil. Place the white beans in another medium saucepan
with remaining 4 cups of water and bring to a boil. Reduce heat to
low, cover and cook until both pots of beans are soft, about 1 hour.
Remove from the heat. In another large saucepan, saute 2 slices of
the bacon over medium heat until crispy. Remove bacon, saving grease
in pan. Add 1/2 of the diced onions and all of the carrots and cook
over medium-low heat until onions are lightly browned, about 15
minutes. Then add 1/2 of the garlic and 1/2 teaspoon of the salt,
stirring constantly, until the garlic aroma is released, 12 minutes.
Stir in the black beans and their liquid, along with the tomato, 1
bay leaf and 1 chipotle chile. Pour in 3 cups of the Vegetable Stock.
Turn up the heat and bring to a boil. Reduce to a simmer and cook,
uncovered, stirring occasionally, an additional 30 minutes. Repeat
the entire procedure with the white beans, using the remaining bacon,
onion, garlic, salt, bay leaf, chipotle chile and stock. Remove bay
leaves and transfer black bean mixture to a blender in batches and
puree until smooth, pulsing the machine on and off until it begins to
liquefy. (Be sure to leave space for the air to escape.) Return to a
clean saucepan. Rinse out blender and repeat with white bean mixture.
Reheat soups over low heat, squeeze half of a lime into each and 1/4
cup of Madeira into saucepans and stir to blend. Adjust seasoning.
Using two ladles, carefully ladle the two soups side by side into one
bowl, so that half is black and half is white. Garnish with Tomatillo
Salsa. This recipe yields 4 to 6 servings.
Recipe Source: TOO HOT TAMALES with Susan Feniger and Mary Sue
Milliken From the TV FOOD NETWORK - (Show # TH-6327 broadcast
01-07-1997) Downloaded from their Web-Site - http://www.foodtv.com
Formatted for MasterCook by MR MAD, aka Joe Comiskey -
jpmd44a@prodigy.com
01-13-1997
Recipe by: Susan Feniger and Mary Sue Milliken
Converted by MM_Buster v2.0l.
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