For someone looking for a good black bean soup: this is taken (with slight
modifications) from ...um... i think the moosewood cookbook, without
permission. It's very thick and a bit spicey.
Wash the beans and soak, them , covered, for 4 hours. Drain and add water
or stock. Add salt. Bring to a boil and then simmer, covered, for 1 1/2
hours.
Sautee the vegetables and garlic. Add cumin and corriander. Cook until
vegetables are soft, adding water if needed. Add veggies to cooking beans.
About 10 minutes before beans are ready add the oranges, orange and lemon
juice, sherry, black and red pepper.
Stir, cover, cook 10 more minutes. Taste and make adjustments.
Very good with strong cheese. This does have a bit of a kick. I think I
actually add about a tablespoon more of each spice. I grate Gruyere cheese
and sprinkle it on top, with good bread on the side. -sofia
soar@banneker.stanford.edu
JONGLEUR@AOL.COM
REC.FOOD.RECIPES
From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
A Message from our Provider:
“Who hears \”Depart from me, for I never knew you\”?”
How useful was this recipe?
Click on a star to rate it!
Average rating 0 / 5. Vote count: 0
No votes so far! Be the first to rate this recipe.
We are sorry that this recipe was not useful for you!