INGREDIENTS

INSTRUCTIONS

oh, and here's a recipe for black bean soup that a friend of mine
made up during her days of being a poor pre-med student at barnard
(she's now a poor med student at einstein); i first had it on our
camping trips, as it's quick and easy, and i've augmented it to my
own tastes. it's great with rice, or even spaghetti.
saute the onions and garlic in some water in a stickfree pan.  once
the onions have become translucent, take them off the heat, and put
them in a pot (large enough to handle about a quart's worth of
fluid). then, add your rinsed beans and enough water to keep them
from burning, and to allow for maximum mingling of flavors.  turn on
medium heat, add spices as you see fit, and stir well. this will
bubble some, so if you're concerned about your stove top, use a lid.
keep stirring, tho' -- to prevent the burning on the bottom.  it's
done when the beans are cooked to your liking, and you like the
consistency. this makes two servings each for a hungry boyfriend and
a less ravenous woman one night, and enough for a lunch the next day.
enjoy!   -- ayanna Date: Thu, 19 Jan 95 10:44:08 EST From: Ayanna
Gaines <AYANNA@BROWNVM.brown.edu>
Posted to MM-Recipes Digest V4 #3 by "Rfm" <Robert-Miles@usa.net> on
Jan 11, 99

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