Sopa de frijoles negros con camarones
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 6 | ounces | Black haricot; red kidney or pinto beans |
| ¼ | teaspoon | Ground cumin |
| ½ | teaspoon | Ground oregano |
| 1 | Bay leaf | |
| 2 | Fresh chillies | |
| 1 | medium | Omion |
| 1 | Clove garlic | |
| 5 | ounces | Fresh tomatoes |
| 1 | tablespoon | Oil |
| Salt | ||
| Freshly ground black pepper | ||
| 15 | ounces | Chicken stock |
| 8 | ounces | Cooked; peeled prawns |
Directions
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.
REC.FOOD.RECIPES
From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive, .
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