| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Vegetables, Meats, Dairy |
Vegetarian |
Beans, Soups, Vegetarian |
6 |
Servings |
INGREDIENTS
| 1/2 |
c |
Navy beans; dried |
| 1/2 |
c |
Lima beans; white dried |
| 1/2 |
c |
Chick peas; dried (garbanzo) |
| 1/2 |
c |
Red beans; dried (kidney) |
| 1/2 |
c |
Black beans; dried |
| 3 1/2 |
c |
Water; or beef stock |
|
|
Salt; to taste |
| 2 |
tb |
Vegetable oil |
| 1 |
|
Onion; chopped |
| 2 |
tb |
Dry sherry |
| 3 |
cl |
Garlic; minced |
| 1 |
|
Green bell pepper; cored, seeded |
| 1 |
|
Carrot; diced |
| 1 |
|
Celery; diced |
| 1 1/2 |
ts |
Cumin; ground |
| 1 |
ts |
Coriander seeds; coarsely ground |
| 1 |
ts |
Orange peel; grated |
| 1/4 |
ts |
Freshly ground pepper |
| 1/4 |
ts |
Red pepper flakes; optional |
|
|
Rice; freshly cooked -optional— |
|
|
Sour cream; or yogurt |
|
|
Cilantro; fresh, chopped |
INSTRUCTIONS
Rinse and sort beans. Place beans in large pot; add enough cold water to
cover by 3 inches. Let stand overnight. Drain beans and return to pot. Add
3-1/2 cups water. Bring to boil. Adjust heat so liquid barely simmers.
Cover and cook until beans are tender, stirring occasionally, about 1-1/2
hours. Season to taste with salt. Heat oil in heavy skillet over low heat.
Add onion, Sherry and garlic. Cover and cook until onion is soft, stirring
occasionally, about 15 minutes. Add bell pepper, carrot, celery, cumin and
coriander. Cover and continue cooking until vegetables are tender, stirring
occasionally, about 15 minutes. Add vegetable mixture to beans. Stir in
orange peel, pepper and 1/4 teaspoon red pepper flakes if desired. Place
rice in bowls. Spoon soup over. Top each with dollop of sour cream or
yogurt. Garnish with chopped cilantro and serve. Serves 6.
Recipe by: Bon Appetit, October, 1987
Posted to recipelu-digest by "Christopher E. Eaves" <cea260@airmail.net> on
Feb 25, 1998
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