Curried black bean soup

8 Servings

Ingredients

QuantityIngredient
3tablespoonsUnsalted butter
3teaspoonsOlive oil
1largeOnion; peeled and chopped
1largeCarrot; peeled and chopped
3largesCloves garlic; peeled and minced
1tablespoonGood quality curry powder
1teaspoonGround coriander
1packBlack beans; soaked overnight and drained
12cupsUnsalted chicken stock; or water
teaspoonFreshly ground pepper
2tablespoonsChopped cilantro

Directions

From: TeAntae Turner <tturner@...> Date: Fri, 12 Jul 1996 15:58:18 -0500 1. Heat the butter and olive oil in a large saucepan. Add the onion and carrot and cook until soft, about 10 minutes. Stir in the garlic and cook for 2 minutes. Then add the curry powder and coriander and cook for 2 minutes longer. Add the beans and chicken stock and bring to boil. Reduce heat to a simmer, and cook until beans are tender, about 1½ hours.

2. Mash cooked beans with a potato masher to the consistency you like. Stir in salt and pepper. Top with cilantro and serve.

EAT-L Digest 11 July 96

From the EAT-L recipe list. Downloaded from Glen's MM Recipe Archive, .