| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Dairy |
|
Garden1 |
4 |
servings |
INGREDIENTS
|
|
=== BLACK BEAN SOUP === |
| 1 |
lb |
Black beans; soaked overnight |
| 2 |
|
Onions |
| 3 |
|
Carrots |
| 3 |
|
Garlic cloves; minced |
| 1 |
|
Bay leaf |
| 1 |
ts |
Ground cumin |
| 1 1/2 |
ts |
Salt |
|
|
Pepper to taste |
| 1 |
cn |
Tomato paste -; (6 oz) |
|
|
=== CILANTRO PESTO === |
| 1 |
bn |
Cilantro |
| 10 |
|
Parsley sprigs |
| 1/2 |
c |
Parmesan cheese |
| 1/2 |
c |
Toasted almonds |
|
|
Juice of 3 limes |
| 4 |
tb |
Chopped garlic |
| 1 |
c |
Olive oil |
| 1/2 |
ts |
Salt |
INSTRUCTIONS
Rinse beans in cold water and place in pot with a ratio of twice as
much water as beans. Bring water to a boil. Reduce heat to low, cover
and let simmer on the stove, stirring often, about 1 1/2 hours.
Meanwhile, prepare the cilantro pesto. Rinse and coarsely chop the
cilantro and parsley. Place the cilantro, parsley, cheese, almonds,
lime juice and garlic in a food processor. Blend to a smooth mixture.
With the machine running slowly, pour in the olive oil. Add salt and
pulse. Store half in refrigerator for a later date and place the rest
in a bowl for service. Peel and chop the carrots and onions for the
soup, then set aside. Chop the cilantro, and also reserve. Check
beans for tenderness. Saute the carrots, onions, and garlic in oil
until golden. Add a small amount of the bean liquid to the saute pan
to deglaze. Add the vegetables to the soup, then add the tomato
paste, cilantro, and salt. Continue to simmer until tender. Serve
soup topped with cilantro pesto. Serves 4.
Recipe Source: Home & Garden TV -- Home Grown Cooking - Episode 111
Formatted for MasterCook by Nancy Berry - cwbj78a@prodigy.com
Converted by MM_Buster v2.0l.
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