| 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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