| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Grains, Meats | Vegetarian | Soups, Vegetarian | 8 | Servings |
INGREDIENTS
| 8 | oz | Black beans; washed and soaked overnight |
| 7 | c | Low-sodium chicken stock; or water (7-8 cups) |
| 1/2 | c | Flat beer |
| 3/4 | c | Dark rum |
| 4 | Cloves garlic; minced | |
| 2 | md | Onions; diced |
| 2 | tb | Butter or margarine |
| 1 | c | Celery; finely chopped |
| 1 | Green bell pepper; seeded and diced | |
| 1 | Red bell pepper; seeded and diced | |
| 1 | Chili peppers; seeded and minced (up to 2) | |
| 2 | lg | Carrots; peeled and diced |
| 1/2 | c | Canned crushed tomatoes |
| 1 1/2 | tb | Ground cumin |
| 1 | ts | Red hot sauce |
| 1/2 | tb | Chile powder |
| 1/2 | ts | Freshly ground black pepper |
| 1/2 | ts | Salt |
| 1/4 | ts | Cayenne pepper |
| 1 | tb | Fresh cilantro; minced |
INSTRUCTIONS
Drain the black beans and combine in a heavy saucepan with the stock, beer, rum, garlic and half of the onions. Bring to simmer. Cook for 1 to 1 1/2 hours over low heat, stirring occasionally. If the stock evaporates too quickly, reduce the heat, add up to 2 cups of hot water and continue simmering. Melt the butter in a saucepan and add the remaining onions, plus the celery, peppers and carrots. Saute over medium heat until the vegetables are soft but not mushy, 5 to 7 minutes. Set aside. When the beans are soft, puree half of the mixture in a food processor fitted with a steel blade. Return the puree to the saucepan and add the sauteed vegetables, crushed tomatoes and seasonings. Bring to a simmer and cook for about 15 minutes, stirring occasionally. Add a little hot water or rum if it is too thick, or continue to simmer if it is too thin. Serve at once with a dollop of yogurt or sour cream. Freezes well. Posted to MM-Recipes Digest V4 #303 by "John Weber" <[email protected]> on Nov 23, 97
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