Curried black bean soup
8 Servings
Ingredients
| Quantity | 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 |
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, .
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