| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Vegetables, Meats | Restaurant, Soups/stews, Breads | 1 | Servings | |
INGREDIENTS
| 1 | c | Black beans |
| 1 | lg | Onion |
| 1 | lg | Garlic clove; minced |
| 1/2 | c | Carrots; diced |
| 1/4 | ts | Pepper |
| 7 | c | Chicken; beef or vegetable stock |
| 1/4 | c | Celery; diced |
| 3/4 | ts | Cumin |
| 1/4 | ts | Salt |
INSTRUCTIONS
Soak beans overnight - drain off water next day. Add broth to drained beans, bring to a boil, reduce heat to low. Add garlic, onion, celery and carrots. Cook 2 hours. Season with cumin, pepper and salt. Serve with a dollop of non-fat yogurt, salsa and fresh minced cilantro to garnish. Source: Barbara Williams, Coasting & Cooking Bk #4 -- Washington & Oregon, 1997. ISBN:0-9609950-2-1 Typed and MC_Busted for you by Brenda Adams <adamsfmle@sprintmail.com> Recipe by: Gere-A-Deli, Anacortes, Wash.
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