Yield: 6 Servings
Measure | Ingredient |
---|---|
1 pounds | Dried black beans |
1 tablespoon | Unsalted butter |
1 cup | Finely chopped wild onions |
3 \N | Garlic cloves; peeled and crushed |
1 teaspoon | Salt |
¼ teaspoon | Black pepper |
10 cups | Water |
4 \N | Corn tortillas; (6\" diameter) |
1 cup | Sunflower oil |
½ cup | Coarsely ground blue cornmeal |
\N \N | Purple chive blossoms; chopped chives and sour cream for garnish |
BLACK BEAN SOUP
HOMEMEADE TORTILLA CHIPS
Soak the beans overnight in water to cover. The next day, drain the beans.
Melt the butter in a large saucepan over medium heat, add the wild onions and saute until translucent, about 3 minutes. Add the garlic, saute 1 more minute, and add the drained beans, salt, pepper, and 4 cups of the water.
Bring to a boil over high heat, then reduce the heat and simmer, covered, 30 minutes, stirring occasionally to avaoid burning the beans.
Add 4 more cups water and cook, uncovered, another 30 minutes, again stirring occasionally.
Add the remaining 2 cups water and cook 20 minutes, until the beans are soft but still firm.
While the beans are cooking, prepare the tortilla chips. Stack the tortillas on a work surface. With a sharp knife, cut the round tortillas into 3 interlocking triangles.
Heat the oil over medium hihg heat in a skillet until it is very hot but not smoking. Carefully place each tortilla triangle in the oil; be careful of splatters. Allow the tortillas to cook 30 seconds and, with a fork, turn the tortillas over, then repeat the process with the remaining tortillas.
Remove the chips from the oil and dip a corner of each chip into the blue cornmeal. Place on a paper towel to drain off excess oil.
Garnish the soup with the chips, purple chive blossoms, and chopped chives.
Serve hot with the sour cream on the side.
>From "Native American Cooking," by Lois Ellen Frank, converted by MC_Buster.
Recipe by: "Native American Cooking," by Lois Ellen Frank Posted to recipelu-digest by Badams <adamsfmle@...> on Feb 25, 1998