| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Grains, Dairy | Appetizers, Soups/stews, Vegetables | 6 | Servings | |
INGREDIENTS
| 1 | lb | DRIED BLACK BEANS |
| 1 | T | GROUND, CUMIN |
| 3 | qt | WATER |
| 2 | T | DRIED OREGANO |
| 2 | WHOLE BAY LEAVES | |
| 2 | T | FRESH OREGANO CHOPPED |
| OR 2 TS.DRIED | ||
| 1 | c | OLIVE OIL, OR TO TASTE |
| 3 | SMALL SHALLOTS, PEELED DICED | |
| 2 | T | FRESH PARSLEY 1, OZ. |
| 1 | SMALL ONION, PEELED DICED | |
| 1 1/2 | T | SUGAR |
| 1 | LARGE RED PEPPER, CLEANED DIC | |
| 1 | LARGE GREEN PEPPER DICED | |
| 4 | GREEN ONIONS, FINELY CHOPPED | |
| 3 | CLOVES GARLIC, MINCED | |
| 1/2 | c | SOUR CREAM.OPTIONAL |
INSTRUCTIONS
x 1 OR 2 TABLESPOONS SALT SOAK THE BEANS IN WATER OVERNIGHT IN A LARGE HEAVY POT.THE NEXT DAY,ADD THE BAY LEAVES THE BEANS AND WATER,AND BRING MIXTURE TO A BOIL.REDUCE HEAT TO SIMMER AND COOK UNCOVERED,OVER LOW HEAT FOR THREE TO FOUR HOURS,UNTIL TENDER.THE BEANS SHOULD SPLIT OPEN.STIR OCCASIONLLY,AND ADD MORE WATER IF NECESSARY. HEAT THE OIL IN A HEAVY BOTTOMED SKILLET.ADD THE SHALLOTS AND ONIONS,AND SAUTE FOR THREE MINUTES.ADD RED PEPPER,GREEN PEPPER AND GARLIC. AND SAUTE FOR THREE MINUTES.THEN ADD CUMIN,OREGANO AND PARSLEY,AND SAUTE 3 SECONDS MORE.ADD THE SUGAR AND SALT.LET MIXTURE COOL. PUREE ALL THE SAUTED MIXTURE THROUGHLY IN A FOOD PROCESSOR OR BLENDER.ADD THE PUREE TO THE BEANS,COOK 20 TO 30 MINUTES MORE.CORRECT SEASONING IF NEEDED.THE SOUP WILL BE VERY THICK.REMOVE BAY LEAVES BEFORE SERVING.GARNISH WITH GREEN ONIONS AND A DOLLOP OF SOUR CREAM,IF DESIRED.MAKES SIX SERVINGS. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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