Date: Wed, 05 Jan 94 15:53:34 PST
From: jerryg@gallant.apple.com
Subject: Recipe: Black Bean Soup with Cumin
Adapted from Jane Brody's Good Food Book.
Black Bean Soup with Cumin
1 C black beans, soaked
7 C broth (vegetable)
1 large onion, minced
1 large clove garlic, minced
1/4 cup diced celery
1/2 cup finely diced carrots
3/4 t crushed cumin seed (or ground cumin), or to tase
1/4 t black pepper
1) Soak the beans for at least 8 hours
2) Drain the beans, add the broth, bring the beans to a boil, reduce the heat
to low, and simmer the beans, partially covering the pan, for 2 to 3 hourse or
until the beans are thouroughly cooked
3) In a non-stick skillet, heat some water, and saute the onion and garlic
over low heat until transparent. Add the celery and carrots and cook the
mixture, stirring, for a few minutes longer. Add the vegetables to the beans.
4) Seasont the soup with cumin and pepper, and simmer for another 30 minutes
5) Puree the soup in a blender, food processor, or food mill. Serve the soup
hot.
kwvegan vegan