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Gloria's Black Bean Soup




Description

This article is from the 20th Century Appetizer Recipes, with numerous contributions by known and also anonymous authors

Gloria's Black Bean Soup

1 lb dried black beans

1 tb ground, cumin

3 qt water

2 tb dried oregano

2 whole bay leaves

2 tb fresh oregano chopped

or 2 ts. dried 1 c olive oil, or to taste

3 small shallots, peeled diced

2 tb fresh parsley 1, oz.

1 small onion, peeled diced

1 1/2 tb sugar

1 large red pepper, cleaned dic

1 large green pepper diced

4 green onions, finely chopped

3 cloves garlic, minced

1/2 c sour cream optional

1 or 2 tablespoons salt

Soak the beans in water overnight in a large heavy pot. The next day, add the bay leaves the beans and water, and bring mixture to a boil. Reduce heat to simmer and cook uncovered, over low heat for three to four hours, until tender. The beans should split open. Stir occasionlly, and add more water if necessary. Heat the oil in a heavy bottomed skillet. Add the shallots and onions, and saute for three minutes. Add red pepper, green pepper and garlic and saute for three minutes. Then add cumin, oregano and parsley, and saute 3 seconds more. Add the sugar and salt. Let mixture cool. Puree all the sauted mixture throughly in a food processor or blender. Add the puree to the beans, cook 20 to 30 minutes more. Correct seasoning if needed. The soup will be very thick. Remove bay leaves before serving. Garnish with green onions and a dollop of sour cream, if desired.

Makes six servings.

 

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