Black beans; (canned) OR 4 cups cooked with their liquid
1
c
Cilantro; chopped fresh
Additional water or tomato juice
Yogurt or sour cream
INSTRUCTIONS
In a small bowl, cover the sun-dried tomatoes with the boiling water and
set aside. In a soup pot, saute' the onions, garlic, and chile or cayenne
in the oil for about 5 minutes, stirring frequently, until the onions are
translucent. Add the cumin, 1/3 cup water, and the juice from the tomatoes.
Break up the tomatoes by squeezing them into the soup pot, or chop them
coarsely right in the can and add them to the pot. Cover and bring to a
boil. lower the heat and simmer; covered, for 5 minutes. Add the black
beans and their liquid, and continue to simmer, stirring occasionally to
prevent sticking. Drain and chop the softened sun-dried tomatoes. Add them
to the soup and cook for 5 to 10 minutes longer, until the onions are
tender. Stir in the cilantro and remove the soup from the heat. Puree half
of the soup in a blender or food processor and return it to the pot. If the
soup is too thick, add some water or tomato juice. Reheat gently. Serve
each bowl of soup with a dollop of yogurt or sour cream.
Source: Moosewood Restaurant Cooks at Home. Adapted for MasterCook by
Brenda Adams <adamsfmle@sprintmail.com>; mc 5 /11/97
Recipe by: Moosewood Restaurant Cooks at Home
Posted to recipelu-digest by Badams <adamsfmle@sprintmail.com> on Feb 25,
1998
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