| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains, Dairy |
|
Soups/stews, Vegetables, Appetizers |
6 |
Servings |
INGREDIENTS
| 1 |
lb |
DRIED BLACK BEANS |
| 1 |
tb |
GROUND,CUMIN |
| 3 |
qt |
WATER |
| 2 |
tb |
DRIED OREGANO |
| 2 |
|
WHOLE BAY LEAVES |
| 2 |
tb |
FRESH OREGANO CHOPPED |
|
|
OR 2 TS.DRIED |
| 1 |
c |
OLIVE OIL,OR TO TASTE |
| 3 |
|
SMALL SHALLOTS,PEELED DICED |
| 2 |
tb |
FRESH PARSLEY 1,OZ. |
| 1 |
|
SMALL ONION,PEELED DICED |
| 1 1/2 |
tb |
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
PHILLY.INQUIRER
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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