| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Meats |
|
Soup |
6 |
Servings |
INGREDIENTS
| 1 |
c |
Dried black beans |
| 4 |
c |
Water |
| 1/4 |
ts |
Dried hot pepper flakes |
| 1/4 |
c |
Butter |
| 2 |
md |
Onions; chopped |
| 1 |
|
Clove (large) garlic; chopped |
| 1/2 |
ts |
Curry powder |
| 1/4 |
ts |
Tumeric |
| 2 |
md |
Potatoes; quartered |
| 2 |
md |
Carrots; quartered |
| 1 |
cn |
(1-lb) stewed tomatoes |
| 1 |
cn |
(10-5.oz) chicken broth |
| 1 |
cn |
(10-5.oz) beef broth |
INSTRUCTIONS
Add 3 cups water to dried beans and soak 6-8 hours or overnight. Bring to
boil. Reduce heat & simmer covered until tender (1-1/2 to 2 hours). A half
hour before end of cooking add red pepper. While beans cook, melt butter
in large saucepot. Add onion, garlic, curry, tumeric. Saute until onion is
soft. Add remaining 1 cup water, potatoes, carrots, parsnips and undrained
can of tomatoes. Bring to boil. Cover and simmer until all vegetables are
tender--about 25 minutes. Put cooked beans, vegetable mixture, and liquid
from both through food mill into large saucepot. Add beef and chicken
broth. Bring to boil and serve hot.
TIME DOES NOT INCLUDE BEAN
SOAK OVERNIGHT.
From the <Micro Cookbook Collection of Contemporary Recipes>. Downloaded
from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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