| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
Hungarian |
Soup |
8 |
Servings |
INGREDIENTS
| 3 |
c |
Dried black beans |
| 2 |
lg |
Onions; chopped |
| 6 |
|
Cloves garlic; minced |
| 1 |
|
Bay leaf |
| 4 |
ts |
Cumin |
| 1 |
tb |
Sweet hungarian paprika |
| 1/2 |
ts |
Cayenne pepper |
| 2 |
tb |
Chili powder (see note) |
| 2 |
ts |
Oregano |
| 1 |
|
Green pepper; chopped |
| 2 |
cn |
(16-oz) peeled tomatoes; with juice; cut up |
| 1 |
ts |
Sugar |
|
|
Salt to taste |
|
|
Cider vinegar for sauteing |
|
|
Note: if you have the real stuff; use 2 tsp chili & the rest paprika |
INSTRUCTIONS
Soak beans overnight.
In large stockpot, saute 1/2 of the onions & 2 cloves of the garlic in
cider vinegar (and water, if the fumes are killing you). Once they are
soft, add beans and 8 cups water (or enough to cover the beans by 1 inch)
and the bay leaf. Bring to a boil, then cover and simmer 1 hour.
In 2nd large stockpot, saute rest of onions until soft (again in
cider/water), then add 2 cloves garlic and green pepper..saute until
peppers get slightly soft. Add spices (cumin, Hung. paprika, chili,
cayenne, oregano) and saute 3-5 additional minutes, adding water if
necessary to keep from sticking to the bottom. Add tomatoes & their juices,
sugar, and 1/2 tsp salt. Simmer for 30 min.
When beans have simmered for 1 hr, add them to the tomato mixture (when it
is done with 30 minutes of simmering by itself) and throw in remaining 2
cloves of minced garlic. Stir and simmer 1-2 additional hours, leaving the
cover off or on (I chose off) to get your desired thickness/consistency.
Add more salt if you need it during this cooking stage.
I mean this recipe is AMAZING...I'm going to make it again this weekend!
It's excellent over rice, plain with bread (cornbread!) or over potatoes.
Recipe By: Carol A. Ruiz (203) 727-7706 <CAR%A1%UTRC@mrgate.utc.com>
MDS@SIMBA.MONENG.MEI.COM
(MARK SCHEFFLER)
REC.FOOD.RECIPES
From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive,
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