| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
|
Beans |
8 |
Servings |
INGREDIENTS
| 2 |
c |
Black beans |
| 8 |
c |
Cold water |
| 2 |
|
Stalks Kombu (edible seaweed) |
| 3 |
md |
Onions; chopped |
| 2 |
|
Stalks celery; chopped |
| 1/4 |
c |
Olive oil |
| 1 |
|
Clove garlic; crushed |
| 2 |
|
Bay leaves |
| 2 |
tb |
Parsley |
| 1/2 |
ts |
Black pepper (to 2 teaspoons) |
| 4 |
c |
Warm cooked rice |
INSTRUCTIONS
Place beans in soup kettle with enough water to cover entirely. Soak
overnight. Drain water off beans and fill kettle with 8 cups cold water,
and Kombu. Cook beans on low heat about 1 hour. Saute garlic, onions,
celery and parsley in oil and add to soup kettle along with all other
ingredients. Continue cooking over low heat, 1 1/2 to 2 hours or until soft
(about 2 1/2 to 3 hours in total). Add small amount of water if beans
become too thick. Heat just until hot, adjust pepper to taste. Serve over
rice. OPTIONAL: An excellent addition is shredded cheddar cheese or sour
cream spooned on top with chopped raw onions.
Posted to MC-Recipe Digest V1 #266
Date: Sun, 27 Oct 1996 18:11:55 -0800
From: Rooby <rooby@shell.masterpiece.com>
NOTES : Posted by Scirocco on IChef 10-28-96
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