(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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