| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Meats |
|
Beans, Soups & ste |
6 |
Servings |
INGREDIENTS
| 3 |
cn |
Black beans; * see note |
| 1 |
c |
Beef stock |
| 3/4 |
c |
Dry red wine |
| 1 |
tb |
Chili powder |
| 1/4 |
c |
Plain yogurt |
INSTRUCTIONS
1. Puree 2 cans of the beans with their liquid in a food processor or
blender. Pour the bean puree into a nonreactive, medium saucepan. Drain the
remaining can of beans and add them to the pan.
2. Stir in the stock, wine and chili powder. Bring the mixture to a simmer
over medium heat, stirring occasionally, about 5 minutes.
3. Stir the yogurt until smooth. Ladle the hot soup into soup bowls.
Garnish each serving by drizzling about 2 teaspoons yogurt on it.
NOTES : * 15 ounces each
Recipe by: The 5 in 10 Cookbook
Posted to recipelu-digest by Badams <adamsfmle@sprintmail.com> on Feb 25,
1998
A Message from our Provider:
“God makes it, we mess it”