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Post by braided-rug on Aug 11, 2007 17:19:01 GMT 10
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Post by braided-rug on Aug 29, 2007 12:10:56 GMT 10
Black Bean SoupTop black bean soup with lemon and hard cooked egg slices. INGREDIENTS: * 3 cups dried black beans * 1 ham bone or large ham hock * 3 quarts water * 2 ounces salt pork, diced or 2 to 3 slices diced bacon * 1 large clove garlic, minced * 1 bay leaf * 1/8 teaspoon ground thyme * 2 cups chopped onion * 1 medium carrot, diced * salt and pepper * sherry * lemon slices * hard cooked egg, sliced PREPARATION: Soak black beans and ham bone in 3 quarts of water overnight in the refrigerator. Transfer beans and liquid to large kettle of Dutch oven. Add salt pork or bacon, garlic, bay leaf and thyme. Bring black beans to a boil, reduce heat, and simmer for 2 hours. Add chopped onions and diced carrot; simmer 1 hour longer. Remove and discard bay leaf and ham bone. In small batches, process or blend black bean soup mixture until smooth. Return to pot; heat. Add salt and pepper and a little sherry to taste. Serve black bean soup garnished with lemon and egg slices. Makes 2 quarts of black bean soup. From: southernfood.about.com/od/blackbeans/r/bl30116j.htm
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Post by braided-rug on Oct 24, 2007 9:34:55 GMT 10
I have made, or rather my husband did the cooking part, a black bean and pumpkin dish that we enjoyed. It was a modified recipe. Here is a real one. squash and black bean stew with tomatoes and green beansBon Appétit | October 1999 Servings: Makes 6 servings. Ingredients 1 tablespoon olive oil 1 large onion, chopped 2 garlic cloves, minced 1 tablespoon chili powder 1 1/2 teaspoons ground cumin 1 28-ounce can diced tomatoes in juice 2 pounds Kabocha or butternut squash, halved, seeded, peeled, cut into 1-inch pieces 4 ounces green beans, trimmed, cut into 1-inch pieces 1 15- to 16-ounce can black beans, rinsed, drained 1 tablespoon minced seeded jalapeño chili 1/2 cup chopped fresh cilantro (coriander) Preparation Heat oil in heavy large pot over medium heat. Add onion and sauté until tender and golden, about 7 minutes. Add garlic, chili powder and cumin and stir 1 minute. Add tomatoes with juices; bring to boil. Stir in squash and green beans. Reduce heat; cover and simmer until vegetables are almost tender, about 12 minutes. Stir in black beans and jalapeño. Cover and simmer until vegetables are tender, about 5 minutes longer. Stir in cilantro. Season with salt and pepper. Adapted from: www.epicurious.com/recipes/food/views/102389 |
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Post by braided-rug on Nov 2, 2007 16:47:28 GMT 10
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Post by braided-rug on Mar 24, 2008 10:51:56 GMT 10
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Post by braided-rug on Apr 16, 2008 10:30:24 GMT 10
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Post by braided-rug on Apr 18, 2008 12:42:44 GMT 10
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Post by braided-rug on Jul 21, 2008 14:15:01 GMT 10
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