| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Vegetables, Meats |
|
Breads, Restaurant, Soups/stews |
1 |
Servings |
INGREDIENTS
| 1 |
c |
Black beans |
| 1 |
|
Onion |
| 1 |
|
Garlic clove, minced |
| 1/2 |
c |
Carrots, diced |
| 1/4 |
t |
Pepper |
| 7 |
c |
Chicken, beef or vegetable |
|
|
stock |
| 1/4 |
c |
Celery, diced |
| 3/4 |
t |
Cumin |
| 1/4 |
t |
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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