Free Recipe Black Bean Soup with Cumin 2

Recipe Type: H Recipes

Recipe Preparation: boil

Cooking Ingredients for Black Bean Soup with Cumin 2 Recipe

2 c Dried black beans; washed,
-picked over
8 c Water
1/4 c Olive oil
(or 4 tablespoons unsalted
2 lg Onions; diced
6 Garlic cloves; minced or
2 tb Ground cumin
1 lg Stemmed jalapeno chile;
-seeded, if desired,
; and finely chopped
2 ts Salt
6 c Vegetable stock
=== GARNISH ===
1-1/2 c Salsa Fresca; see * Note
1 c Crema; see * Note
(or Creme Fraiche or sour

Black Bean Soup with Cumin 2 Preparation

* Note: See the Salsa Fresca and Crema recipes which are included in this collection. In a large saucepan over high heat, place the water and black beans. Bring to a boil. Reduce the heat to low, cover and cook until the beans are soft, about 1 hour. Remove from the heat. In another large saucepan or stockpot, heat the olive oil or butter over medium low heat. Cook the onions until lightly browned, about 15 minutes. Add the garlic, cumin, jalapeno and salt and cook, stirring constantly, until the garlic”s aroma is released, 3 to 5 minutes. Stir in the black beans and their liquid and mix well. Pour in the vegetable stock. Turn up the heat and bring to a boil. Reduce to a simmer and cook uncovered, stirring occasionally, an additional 30 minutes. Transfer the mixture to a blender in batches and puree until smooth, pulsing the machine on and off until it begins to liquefy. Ladle the hot soup into bowls and garnish each serving with a generous tablespoonful of Salsa Fresca and Crema, Creme Fraiche or sour cream. This recipe yields ? servings. Recipe Source: TOO HOT TAMALES with Susan Feniger and Mary Sue Milliken From the TV FOOD NETWORK – (Show # TH-6130 broadcast 08-15-1996) Downloaded from their Web-Site – Formatted for MasterCook by MR MAD, aka Joe Comiskey – 08-19-1996 Recipe by: Susan Feniger and Mary Sue Milliken Converted by MM_Buster v2.0l.

Cooking Temperature:

Recipe Serves: 1

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