| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Vegetables, Dairy |
Niger |
Toohot01 |
1 |
servings |
INGREDIENTS
| 2 |
c |
Dried black beans; washed, picked over |
| 8 |
c |
Water |
| 1/4 |
c |
Olive oil |
|
|
(or 4 tablespoons unsalted butter) |
| 2 |
lg |
Onions; diced |
| 6 |
|
Garlic cloves; minced or pureed |
| 2 |
tb |
Ground cumin |
| 1 |
lg |
Stemmed jalapeno chile; seeded, if desired, |
|
|
; and finely chopped |
| 2 |
ts |
Salt |
| 6 |
c |
Vegetable stock |
|
|
=== GARNISH === |
| 1 1/2 |
c |
Salsa Fresca; see * Note |
| 1 |
c |
Crema; see * Note |
|
|
(or Creme Fraiche or sour cream) |
INSTRUCTIONS
* Note: See the "Salsa Fresca" and "Crema" recipes which are included
in this collection.
In a large saucepan over high heat, place the water and black beans.
Bring to a boil. Reduce the heat to low, cover and cook until the
beans are soft, about 1 hour. Remove from the heat. In another large
saucepan or stockpot, heat the olive oil or butter over medium low
heat. Cook the onions until lightly browned, about 15 minutes. Add
the garlic, cumin, jalapeno and salt and cook, stirring constantly,
until the garlic's aroma is released, 3 to 5 minutes. Stir in the
black beans and their liquid and mix well. Pour in the vegetable
stock. Turn up the heat and bring to a boil. Reduce to a simmer and
cook uncovered, stirring occasionally, an additional 30 minutes.
Transfer the mixture to a blender in batches and puree until smooth,
pulsing the machine on and off until it begins to liquefy. Ladle the
hot soup into bowls and garnish each serving with a generous
tablespoonful of Salsa Fresca and Crema, Creme Fraiche or sour cream.
This recipe yields ? servings.
Recipe Source: TOO HOT TAMALES with Susan Feniger and Mary Sue
Milliken From the TV FOOD NETWORK - (Show # TH-6130 broadcast
08-15-1996) Downloaded from their Web-Site - http://www.foodtv.com
Formatted for MasterCook by MR MAD, aka Joe Comiskey -
jpmd44a@prodigy.com
08-19-1996
Recipe by: Susan Feniger and Mary Sue Milliken
Converted by MM_Buster v2.0l.
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