| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Vegetables, Meats |
Mexican |
Mexican, Press enter, Soups |
1 |
Servings |
INGREDIENTS
| 1 1/2 |
c |
Dried black beans; washed and picked over for stones |
|
|
Cold water to cover beans |
| 1/4 |
c |
Vegetable or olive oil |
| 1 |
lg |
Onion; chopped |
| 1 |
bn |
Cilantro; stemmed and chopped |
| 8 |
|
Cloves garlic; minced |
| 2 1/2 |
ts |
Cumin |
| 2 |
ts |
Coriander |
| 1/2 |
ts |
Oregano; crushed |
| 4 1/2 |
ts |
New Mexico chili powder |
| 1 1/2 |
ts |
Red chiles; crushed |
| 28 |
oz |
Pureed tomatoes; canned |
| 1 |
ts |
Fresh ground pepper |
| 3 |
c |
Chicken broth |
|
|
Garlic to taste |
| 4 |
tb |
Brandy or sherry |
|
|
Fresh cilantro |
INSTRUCTIONS
Clean beans, cover with water and soak overnight. Drain before placing
beans in a 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. NOTE: If you have a crock pot, 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, cilantrol, 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: A tablespoon of sour cream on top
of each bowl or 1 tablespoon Guacomole Crudo. (Recipe follows)
Recipe by: The Broadway's California Cafe's Posted to MC-Recipe Digest V1
#669 by Vicki Oseland <oselands@countrygourmet.com> on Jul 12, 1997
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