| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains, Dairy |
|
|
1 |
Servings |
INGREDIENTS
| 1/4 |
c |
Vegetable oil |
| 1 |
md |
Onion; chopped |
| 4 |
|
Ribs celery; chopped |
| 1 |
lg |
Carrot; chopped |
| 1/4 |
c |
Fresh chopped garlic |
| 2 |
c |
White wine |
| 1/4 |
c |
Tomato paste |
| 1 |
tb |
Black pepper |
| 1 |
tb |
Kosher salt |
| 1 |
tb |
Cumin |
| 1 1/2 |
qt |
Water |
| 1 |
tb |
Oregano |
| 4 |
ds |
Hot-pepper sauce |
| 1 |
ts |
Cayenne pepper |
| 1 |
|
Bay leaf |
| 3 |
lg |
Tomatoes; diced |
| 2 |
tb |
Light chili powder |
| 6 |
c |
Black beans; soaked in water overnight, drained, rinsed |
|
|
Creme fraiche or sour cream for garnish |
INSTRUCTIONS
Notes: Inn at Cedar Crossing at 336 Louisiana Street, Sturgeon Bay, WI.
Milwaukee Journal Sentinel.
Put oil in a 6-quart stock pot. Add onion, celery, carrot and garlic. Saute
until onion is soft. Add white wine, and while simmering to slightly reduce
wine, scrape bottom of pan to loosen any fragments of food. Add all
remaining ingredients except garnish and simmer 1 to 2 hours. Remove bay
leaf. Top with creme fraiche or sour cream. Makes 10 to 15 servings.
chef Joel Mathews.
Posted to recipelu-digest by ncanty@juno.com (Nadia I Canty) on Mar 25,
1998
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