INGREDIENTS

INSTRUCTIONS

Clean beans, remove any debris, cover with water and soak overnight.
Drain and rinse beans.  STOVETOP: place beans in large stock pot and
covering with cold water.  Bring to boil, lower temperature to low,
cover and simmer 2-1/2 to 3  hours or until beans are very tender.
CROCKPOT: Or cook beans overnight or all day on low. Do not add salt
~- it makes the beans tough.  In a large skillet heat the oil of your
choice, saute onion, cilantro,  garlic, cumin, coriander, oregano,
chili powder and red chilies until  onion is tender. Stir in tomatoes,
pepper, chicken broth and garlic  to taste. Cook 5 minutes over medium
heat, set aside.  Drain beans; cool and puree. Return to stock pot, add
contents of  skillet and stir well. Turn heat to medium and cook soup
until heated  through. Add additional broth if soup is too thick. Stir
in brandy or  sherry. Spoon soup into bowls. Garnish with freshly
grated Parmesan  cheese and cilantro.  Optional garnish: * A tablespoon
of sour cream on top of each bowl * 1  tablespoon guacamole crudo (see
recipe)  Source: "California Cafe's Presents from The Broadway, The
Cuisine of  California"; by The Broadway Deparment store (c. 1990's).
Reprinted  in Cook and Tell 26 Jun 1997 (The Press-Enterprise,
Riverside).  TIP: About Cooking Beans by Liz Caesar, Food Editor Jun 26
1997. Soak  dried beans in two to three times as much water as beans.
Remove any  beans that float and any other debris. Soak overnight and
bring to  boil in the same water. Reduce heat and simmer ur til beans
are  tender.  If you have forgotten to soak overnight cover beans with
cold water,  bring to boil and simmer for 2 minutes. Let stand tightly
covered for  1 hour before cooking until tender but not mushy. One test
for done-  ness is to blow on a few of your cooked beans in a spoon. If
the  skins burst, they are cooked.  Posted by PAT-hanneman, Riverside,
CA 6/27/97  Recipe by: The Broadway Department Store, California Posted
to  Kitmailbox by Kitchen PATh <phannema@wizard.ucr.edu> on Jun 26,
1997

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Nutrition (calculated from recipe ingredients)
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Calories: 269
Calories From Fat: 94
Total Fat: 10.7g
Cholesterol: 55.9mg
Sodium: 1230.8mg
Potassium: 753.7mg
Carbohydrates: 24g
Fiber: 7.5g
Sugar: 5.1g
Protein: 21.6g