| 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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