Black Bean Soup -- Spanish Style Recipe - Cooking Index
1 cup | 160g / 5.6oz | Black beans |
4 cups | 948ml | Water |
4 | Bay leaves | |
1/4 teaspoon | 1.3ml | Celery seed |
1/2 cup | 55g / 1.9oz | Chopped celery |
1 cup | 62g / 2.2oz | Chopped onion |
1 | Garlic - minced | |
1/4 teaspoon | 1.3ml | Dry mustard |
1 teaspoon | 5ml | Chili powder |
4 | Tabasco sauce | |
1 | Hard boiled egg - sliced | |
1/2 cup | 118ml | Sour cream |
Salt and pepper to taste |
Sort and wash beans. Soak overnight in water. Add bay leaves, celery seed and celery.
Bring to a boil, cover, reduce heat and simmer 1 hour. Cook onion and garlic until tender in 1 T salad oil.
Add to beans with remaining ingredients except egg and sour cream.
Simmer for an additional hour or until beans are very tender. Remove bay leaves.
Carefully put 1/2 through a blender or rub through a sieve. Repeat. Heat.
Adjust seasoning if necessary.
Serve hot with 2 tbs sour cream and egg slices.
Source:
TVFN: RECIPE FOR HEALTH SHOW #RHD307
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