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| Home -> [Beans, Herbs & Spices, Mexican, North American, Soups & Stews, South American, Spanish, Tabasco, Western European] -> [Black bean soup spanish style Recipe] |
Black bean soup spanish style
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| Artist: |
_ |
Yield: |
4 |
| Categories: |
Beans, Herbs & Spices, Mexican, North American, Soups & Stews, South American, Spanish, Tabasco, Western European |
Rating: |
0 |
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Ingredients:
| 1
| cup | Black Beans | | 4
| cup | Water | | 4
| | Bay Leaves | | 1/4
| tsp | Celery Seed | | 1/2
| cup | Chopped Celery | | 1
| cup | Chopped Onion | | 1
| | Clove Garlic, Minced | | 1/4
| tsp | Dry Mustard | | 1
| tsp | Chili Powder | | 4
| drop | Tabasco Sauce | | 1
| | Hard Boiled Egg, Sliced | | 1/2
| cup | Sour Cream | | | Salt And Pepper To Taste |
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Procedures:
| 1 | Sort and wash beans. | | 2 | Soak overnight in water. | | 3 | Add bay leaves, celery seed and celery. | | 4 | Bring to a boil, cover, reduce heat and simmer 1 hour. | | 5 | Cook onion and garlic until tender in 1 t salad oil. | | 6 | Add to beans with remaining ingredients except egg and sour cream. | | 7 | Simmer for an additional hour or until beans are very tender. | | 8 | Remove bay leaves. | | 9 | Carefully put ?through a blender or rub through a seive. | | 10 | Repeat. | | 11 | Heat. | | 12 | Adjust seasoning if necessary. | | 13 | Serve hot with 2 t sour cream and egg slices |
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