Yield: 8 Servings
|2 cups||Black beans|
|3½ cup||Water or stock|
|1 cup||Chopped onion|
|1 cup||Chopped carrot|
|1 cup||Chopped celery|
|6 \N||Cloves garlic; chopped|
|3 tablespoons||Crushed corriander seeds|
|2 \N||Peeled; sectioned, deseeded oranges|
|½ cup||Orange juice|
|1 \N||Lemon; juice of|
|1 tablespoon||Black pepper|
|1 tablespoon||Red pepper|
For someone looking for a good black bean soup: this is taken (with slight modifications) from ...um... i think the moosewood cookbook, without permission. It's very thick and a bit spicey.
Wash the beans and soak, them , covered, for 4 hours. Drain and add water or stock. Add salt. Bring to a boil and then simmer, covered, for 1½ hours.
Sautee the vegetables and garlic. Add cumin and corriander. Cook until vegetables are soft, adding water if needed. Add veggies to cooking beans.
About 10 minutes before beans are ready add the oranges, orange and lemon juice, sherry, black and red pepper.
Stir, cover, cook 10 more minutes. Taste and make adjustments.
Very good with strong cheese. This does have a bit of a kick. I think I actually add about a tablespoon more of each spice. I grate Gruyere cheese and sprinkle it on top, with good bread on the side. -sofia soar@...
From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive, .