SAVORY WAY: Black Bean Soup For Six

[Guest guest]

In this week's cookbook-of-the-week, Deborah Madison shares the kind of

recipes that she makes at home. Well, I don't cook this way at home

because she often uses ingredients that aren't at my local gigantic grocery

store and many of the recipes have far more ingredients than I use at any

one time and have a lengthy preparation time.

 

I picked up this cookbook at a used bookstore a few weeks ago for only

$5. One of the best things about the book are the notes that come with the

recipes. You can learn a lot about ingredients and cooking by reading the

notes with a recipe.

 

Here is a recipe that is even easy enough for me. I think I'll at least

pick up the beans at the store today.

 

Kathleen

 

 

* Exported from MasterCook *

 

Black Bean Soup For Six

 

Recipe By : The Savory Way by Deborah Madison, page 109

Serving Size : 6 Preparation Time :0:00

Categories : Beans And Legumes Soups And Stews

Vegetables

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

***THE SOUP***

1 1/2 cups black beans -- rinsed

and soaked 6 hours or overnight

1 small onion

diced into small squares

1 garlic clove -- finely chopped

1/2 chipotle chile -- minced

OR 1 tablespoon smoked chili salsa

(see separate recipe)

16 ounces canned peeled tomatoes

chopped juice reserved

1/2 bunch cilantro

***THE GARNISHES***

sour cream

grated Muenster or Monterey Jack cheese

chili pequins or other small dried red

chilies

 

Makes 6 servings

 

Drain the beans and put them in a soup pot with enough cold water to cover

them by a couple of inches. Bring to a boil and skim off the foam that

rises to the surface; then add the onions and the garlic. Lower the heat

and cook until the onions are soft, about 15 minutes; then add the tomatoes

and their juice, the pureed chilies, half the cilantro, and lightly

salt. Simmer until the beans are tender, an hour or so. Occasionally give

them a stir while they're cooking. When done, taste for salt, stir in the

remaining cilantro, and garnish as desired.

 

 

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