| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains, Dairy |
Vegetarian |
Caprial3 |
1 |
servings |
INGREDIENTS
| 2 |
tb |
Olive oil |
| 1 |
lg |
Onion; diced |
| 4 |
|
Cloves garlic; diced |
| 2 |
|
Fresh jalapenos; diced |
| 8 |
c |
Vegetable Stock |
| 2 |
c |
Black beans; soaked overnight |
| 1 |
c |
Diced ripe tomatoes |
| 1/2 |
c |
Diced sun-dried tomatoes |
| 3 |
|
Red bell peppers; roasted, peeled, |
|
|
; seeded, and diced |
| 3 |
|
Anaheim peppers; roasted, peeled, |
|
|
; seeded, and diced |
| 2 |
|
Dried ancho peppers; roasted and then |
|
|
; pulverized |
| 2 |
ts |
Ground cumin |
| 1 |
ts |
Ground coriander |
| 2 |
ts |
Chopped fresh basil |
| 1 |
ts |
Chopped cilantro |
|
|
Salt and black pepper to taste |
| 1 |
c |
Salsa; as an accompaniment |
| 1/2 |
c |
Sour cream or low-fat yogurt; as an accompaniment |
| 5 |
|
Green onions; sliced, as an |
|
|
; accompaniment |
INSTRUCTIONS
In a very large stockpot, heat oil until very hot. Add onion, garlic, and
jalapenos and saute lightly until you can smell the aroma. Add stock and
black beans and cook over medium heat for 30 to 40 minutes, until the beans
are barely tender.
Add ripe tomatoes, sun-dried tomatoes, red peppers, and Anaheim peppers and
cook until the beans are tender, 15 to 20 minutes. Add ancho peppers,
cumin, coriander, basil, and cilantro and allow to simmer for a few
minutes. Season with salt and black pepper. Serve with salsa, sour cream,
and green onions.
Serves 6
Converted by MC_Buster.
Per serving: 3229 Calories (kcal); 69g Total Fat; (18% calories from fat);
146g Protein; 531g Carbohydrate; 20mg Cholesterol; 14199mg Sodium Food
Exchanges: 31 Grain(Starch); 4 1/2 Lean Meat; 9 1/2 Vegetable; 0 Fruit; 13
1/2 Fat; 0 Other Carbohydrates
Converted by MM_Buster v2.0n.
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