Yield: 8 Servings
| Measure | Ingredient |
|---|---|
| 3 cups | Black beans |
| 12 cups | Water |
| \N \N | Garlic & pepper to taste |
| 2 \N | Stalks celery |
| 2 \N | Carrots |
| 2 \N | Red onions |
| 2 tablespoons | Curry powder |
| 1 tablespoon | Cumin powder |
| 2 teaspoons | Cayenne pepper |
| 1 tablespoon | Ginger |
| \N \N | Stock or water |
| ¼ cup | Chopped cilantro |
| ¼ cup | Chopped parsley |
From: "Zoe Sodja" <zoe_sodja@...> Date: 29 Jul 1996 13:28:26 -0700 Soak 3 cups black beans. Drain and cook in 12 cups water. Add garlic & pepper to taste & cook until soft. Saute celery, carrots and onions [in water or broth]. Add spices. Add stock or water & simmer 10 minutes. Add half of cooked beans & puree. Add reserved whole beans & ¼ cup each of chopped cilantro & parsley. Adjust seasoning if necessary. Good hot or cold or as a topping for baked potato.
fatfree digest V96 #209
From the Fatfree Vegetarian recipe list. Downloaded from Glen's MM Recipe Archive, .