Sopa de frijoles negros con camarones

Yield: 4 Servings

Measure Ingredient
6 ounces Black haricot; red kidney or pinto beans
¼ teaspoon Ground cumin
½ teaspoon Ground oregano
1 \N Bay leaf
2 \N Fresh chillies
1 medium Omion
1 \N Clove garlic
5 ounces Fresh tomatoes
1 tablespoon Oil
\N \N Salt
\N \N Freshly ground black pepper
15 ounces Chicken stock
8 ounces Cooked; peeled prawns

Combine the beans cumin, oregano and bay leaf in a medium sized saucepan, with 1¼ pints of water. Bring to the boil and cook for 10 minutes. Reduce the heat and simmer for about 2 ½ hours ,or until the beans are tender. Allow to cool a little, strain and discard the bay leaf.

Pass the beans through a mouli and return to the pan with a little of the cooking liquid.

De-seed and chop the chillies, chop the onion, crush the garlic and saute until soft. Add the tomatoes and simmer the mixture for aboit 5 minutes.

Season with salt & peper to taste and pass through the mouli. Add to the bean puree and stir well. Stir in the chicken stock and simmer for 2-3 minutes. Add the (defrosted!) prawns and allow to stand so the prawns are heated through. Serve.


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