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, .