| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Dairy |
American |
Celebrity, Soups, Stews, Chowders |
6 |
Servings |
INGREDIENTS
| 1 |
lb |
Dried black beans |
| 1 |
tb |
Unsalted butter |
| 1 |
c |
Finely chopped wild onions |
| 3 |
|
Garlic cloves; peeled and crushed |
| 1 |
ts |
Salt |
| 1/4 |
ts |
Black pepper |
| 10 |
c |
Water |
| 4 |
|
Corn tortillas; (6" diameter) |
| 1 |
c |
Sunflower oil |
| 1/2 |
c |
Coarsely ground blue cornmeal |
|
|
Purple chive blossoms; chopped chives and sour cream for garnish |
INSTRUCTIONS
BLACK BEAN SOUP
HOMEMEADE TORTILLA CHIPS
Soak the beans overnight in water to cover. The next day, drain the beans.
Melt the butter in a large saucepan over medium heat, add the wild onions
and saute until translucent, about 3 minutes. Add the garlic, saute 1 more
minute, and add the drained beans, salt, pepper, and 4 cups of the water.
Bring to a boil over high heat, then reduce the heat and simmer, covered,
30 minutes, stirring occasionally to avaoid burning the beans.
Add 4 more cups water and cook, uncovered, another 30 minutes, again
stirring occasionally.
Add the remaining 2 cups water and cook 20 minutes, until the beans are
soft but still firm.
While the beans are cooking, prepare the tortilla chips. Stack the
tortillas on a work surface. With a sharp knife, cut the round tortillas
into 3 interlocking triangles.
Heat the oil over medium hihg heat in a skillet until it is very hot but
not smoking. Carefully place each tortilla triangle in the oil; be careful
of splatters. Allow the tortillas to cook 30 seconds and, with a fork, turn
the tortillas over, then repeat the process with the remaining tortillas.
Remove the chips from the oil and dip a corner of each chip into the blue
cornmeal. Place on a paper towel to drain off excess oil.
Garnish the soup with the chips, purple chive blossoms, and chopped chives.
Serve hot with the sour cream on the side.
>From "Native American Cooking," by Lois Ellen Frank, converted by
MC_Buster.
Recipe by: "Native American Cooking," by Lois Ellen Frank
Posted to recipelu-digest by Badams <adamsfmle@sprintmail.com> on Feb 25,
1998
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