|
Post by braided-rug on Oct 30, 2006 10:11:06 GMT 10
We made this soup and it is nice.
Silverbeet and Black-eyed Bean Soup
Serves 4-6
190g (1 metric cup 250ml size) or 1 1/4 US cups black eyed beans, soaked overnight in cold water or substitute a 400g tin of borlotti beans or lentils 40ml (2 metric tablespoons) olive oil 1 red onion, finely chopped 2 garlic cloves, thinly sliced 1/2 teaspoon ground cumin 1/2 teaspoon fennel seeds 1 dried bird's eye chilli, crumbled (optional) 1 litre (4 metric cups) chicken stock 400g tin diced Italian tomatoes (30g is 1oz) Roma 1 bunch silverbeet or chard, washed, trimmed, roughly chopped
Bring a large saucepan of water to the boil over high heat. Reduce the heat to medium and add the soaked black-eyed beans. Simmer for 30 minutes or until tender. Drain well.
In another large saucepan, heat the olive oil over medium heat. Add the onion, garlic, cumin, fennel seeds and chilli, and cook for 5 minutes, stirring continuously, until the onion is soft. Add the chicken stock and tomatoes, and simmer for 5 minutes.
Add the black-eyed beans and silverbeet. Simmer for about 10 minutes and serve immediately.
Adapted from recipe in Family Circle (Australian) October 2006.
|
|