Curried black bean soup

Yield: 8 Servings

Measure Ingredient
3 tablespoons Unsalted butter
3 teaspoons Olive oil
1 large Onion; peeled and chopped
1 large Carrot; peeled and chopped
3 larges Cloves garlic; peeled and minced
1 tablespoon Good quality curry powder
1 teaspoon Ground coriander
1 pack Black beans; soaked overnight and drained
12 cups Unsalted chicken stock; or water
1½ teaspoon Freshly ground pepper
2 tablespoons Chopped cilantro

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, .

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