| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Meats |
|
October 199 |
1 |
servings |
INGREDIENTS
| 1 1/2 |
c |
Dried black beans |
| 4 1/2 |
c |
Water |
| 1 |
md |
Onion; chopped |
| 1 |
lg |
Carrot; chopped |
| 3 |
|
Bacon slices; chopped |
| 5 |
lg |
Fresh thyme sprigs |
| 3 |
|
Garlic cloves |
| 1 |
|
Bay leaf |
| 2 1/4 |
ts |
Ground cumin |
| 2 |
c |
Chicken stock or canned low-salt chicken; (or more) |
|
|
; broth |
| 1/4 |
c |
Chopped fresh cilantro |
INSTRUCTIONS
Place beans in large bowl. Add enough cold water to cover beans by 3
inches and soak overnight.
Drain beans; transfer to heavy large pot. Add 4 1/2 cups water and
next 7 ingredients. Bring to boil. Reduce heat; cover and simmer
until beans are very tender, stirring occasionally, about 1 hour 10
minutes.
Working in batches, puree black bean soup in blender with 2 cups
chicken stock. Return soup to pot. Stir in chopped cilantro. (Soup
can be prepared 1 day ahead. Cover and refrigerate.) Bring soup to
simmer, thinning with additional chicken stock if necessary. Season
to taste with salt and pepper.
Note: This soup can also be used as 1/2 of the recipe for Black and
White Soup.
Makes 4 servings.
Bon Appetit October 1999
Converted by MC_Buster.
Per serving: 1206 Calories (kcal); 15g Total Fat; (10% calories from
fat); 72g Protein; 204g Carbohydrate; 16mg Cholesterol; 389mg Sodium
Food Exchanges: 12 Grain(Starch); 4 1/2 Lean Meat; 3 1/2 Vegetable; 0
Fruit; 1 1/2 Fat; 0 Other Carbohydrates
Converted by MM_Buster v2.0n.
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