| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Meats |
|
Soup |
4 |
Servings |
INGREDIENTS
| 6 |
oz |
Black haricot; red kidney or pinto beans |
| 1/4 |
ts |
Ground cumin |
| 1/2 |
ts |
Ground oregano |
| 1 |
|
Bay leaf |
| 2 |
|
Fresh chillies |
| 1 |
md |
Omion |
| 1 |
|
Clove garlic |
| 5 |
oz |
Fresh tomatoes |
| 1 |
tb |
Oil |
|
|
Salt |
|
|
Freshly ground black pepper |
| 15 |
oz |
Chicken stock |
| 8 |
oz |
Cooked; peeled prawns |
INSTRUCTIONS
Combine the beans cumin, oregano and bay leaf in a medium sized
saucepan, with 1 1/4 pints of water. Bring to the boil and cook for 10
minutes. Reduce the heat and simmer for about 2 1/2 hours ,or until the
beans are tender. Allow to cool a little, strain and discard the bay leaf.
Pass the beans through a mouli and return to the pan with a little of the
cooking liquid.
De-seed and chop the chillies, chop the onion, crush the garlic and saute
until soft. Add the tomatoes and simmer the mixture for aboit 5 minutes.
Season with salt & peper to taste and pass through the mouli. Add to the
bean puree and stir well. Stir in the chicken stock and simmer for 2-3
minutes. Add the (defrosted!) prawns and allow to stand so the prawns are
heated through. Serve.
REC.FOOD.RECIPES
From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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