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| Home -> [Soups & Stews, Vegetarian] -> [Quick black bean soup Recipe] |
Quick black bean soup
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| Artist: |
_ |
Yield: |
6 |
| Categories: |
Soups & Stews, Vegetarian |
Rating: |
0 |
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Ingredients:
| 1 1/2
| cup | Dry black beans | | | - rinsed and soaked | | | - 6 hrs or overnight | | 1
| small | Onion, diced | | 1
| | Garlic clove, finely chopped | | 1/2
| | Chipotle chile, minced -OR- | | 1
| tbsp | -Smoked Chile Salsa | | 16
| oz | Canned peeled tomatoes | | | - chopped, juice reserved | | 1/2
| bunch | Cilantro | | | GARNISHES | | | Sour cream | | | Grated muenster cheese | | | -=OR=- Monterey Jack cheese | | | Chile pequins, -=OR=- other | | | -Small dried Red Chiles |
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Procedures:
| 1 | Drain the beans and put them in a soup pot with enough cold water to cover by a couple of inches. | | 2 | Bring to a boil and skim off the foam that rises to the surface; then add the onions and the garlic. | | 3 | Lower the heat and cook until the onions are soft, about 15 minutes; add the tomatoes and their juice, the pureed chiles and half the cilantro and lightly salt. | | 4 | Simmer until the beans are tender, an hour or so. | | 5 | Occasionally give them a stir while they"re cooking. | | 6 | When done, taste for salt, stir in the remaining cilantro and garnish as desired. | | 7 | Deborah madison - prodigy guest chefs cookbook |
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