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1993-01-18
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Newsgroups: rec.food.recipes
Distribution: world
From: burdick@hditest1.crd.ge.com
Date: 9 Oct 91 14:10:53 GMT
Subject: MEAT: Black Bean Soup
Summary: orig. subject: Black Bean Soup recipe
Archive-Name: recipes/meat/black-bean-soup
Keywords: recipe meat black bean soup
Followup-To: rec.food.cooking
Organization: General Electric Corp. R&D, Schenectady, NY
Approved: aem@mthvax.cs.miami.edu
The following recipe is taken from "Mexican Cook Book" (its part of the
Sunset Books series) ISBN 0-376-02497-6 published by Lane Publishing.
BLACK BEAN SOUP
Ingredients
1 pound (2 1/2 cups) black beans, sorted of debris
10 cups (approximately 3 - 13 3/4 oz. cans) chicken broth/stock
1 pound ham hocks, cracked
2 stalks celery, chopped
2 cloves garlic, minced or pressed
2 large onions, chopped
1/2 teaspoon pepper
1/4 teaspoon ground allspice
1 small can (8 oz.) tomato sauce
1/2 cup dry red wine or 3 tablespoons lemon juice
1 lemon, thinly sliced
2 cups sour cream
Rinse beans and place in large bowl. Cover with cold water and soak at
room temperature for at least twelve hours. Drain. In a five quart
pan, combine beans, broth, ham, celery, garlic, onions, pepper, and
allspice. Bring to a boil over high heat; reduce heat, cover and
simmer (about two hours) until beans mash easily.
Remove ham and set aside. Stir tomato sauce and wine into soup. In a
blender or food processor, whirl soup, a portion at a time, until
smooth. Return to pan.
Discard skin and bones from ham hocks and dice meat; add to soup.
Reheat to a gentle boil. Garnish individual servings with lemon slices
and offer with sour cream. Makes six to eight servings.
Nutritional Information (per serving): 421 calories, 21 g protein,
49 g carbohydrates, 18 g total fat, 36 mg cholesterol, 1718 mg sodium.
Comments
Here's the way I make it ... much easier, more spicy, less fat
(I am not a fan of ham hocks or sour cream).
Ingredients
1 pound (2 1/2 cups) black beans, sorted of debris
10 cups (approximately 3 - 13 3/4 oz. cans) chicken broth
2 1/2 cups water (use bean-soak water if extra thick soup is desired)
2 cloves garlic, chopped
2 large onions, chopped
1/2 cup white wine
1 teaspoon Prudhomme Meat Magic
1/4 teaspoon cumin
1/2 teaspoon cayenne pepper
Soak beans in water overnight. Combine all ingredients and cook for
approximately 2 1/2 hours until beans are tender. Puree contents in
food processor. Makes approximately 10 cups.
questions, comments, etc., please reply to: burdick@zeppo.crd.ge.com