Yield: 12 Servings
|350 grams||Black beans|
|½ decilitre||White wine vinegar|
|1 \N||Red onion|
|1 \N||Yellow bell pepper|
|\N \N||Fresh thyme twigs|
1. Soak beans at least 4 hours. Drain. 2. Cook the beans in lightly salted water with some fresh thyme twigs Use low heath so that the beans will not turn mushy.
Rinse the beans in cold water after cooking. 3. Cut out the ends of the cucumbers. Take out the seeds from one of the cucumbers. Put the scraped seeds and the another cucumber to food processor. Add 1 tsp salt and the vinegar. 4. Cut the bell pepper, red onion and the cucumer with seeds taken off to make small cubicles. 5. Add ½ tsp salt to the cucumber cubicles, wait the fluid
come out and dry. 6. Mix the cold beans, cucumber mix and the cubicles.
and add salt if needed.
Recipe By : Allt om mat 16/96 Posted to MC-Recipe Digest V1 #290 Date: Sun, 10 Nov 1996 19:43:26 GMT From: Eija Sipila <sipika@...>
NOTES : This was part of the buffet menu for 12 persons. It was very nice looking
at the picture. Original name was black bean gazpacho but it is a salad, not soup.