Side Pannel
Black Bean Soup and Chive Blossoms
Black Bean Soup and Chive Blossoms
- Recipe Submitted by ADMIN on 09/26/2007
Category: Chowders, Soups, Stews
Ingredients List
- ------------------------------BLACK BEAN SOUP------------------------------
- 1 lb Dried black beans
- 1 tb Unsalted butter
- 1 c Finely chopped wild onions
- 3 Garlic cloves; peeled and
- -crushed
- 1 ts Salt
- 1/4 ts Black pepper
- 10 c Water
Directions
HOMEMEADE TORTILLA CHIPS
4 Corn tortillas; (6"
-diameter)
1 c Sunflower oil
1/2 c Coarsely ground blue
-cornmeal
Purple chive blossoms;
-chopped chives and sour
-cream for garnish
Soak the beans overnight in water to cover. The next day, drain the beans.
Melt the butter in a large saucepan over medium heat, add the wild onions
and saute until translucent, about 3 minutes. Add the garlic, saute 1 more
minute, and add the drained beans, salt, pepper, and 4 cups of the water.
Bring to a boil over high heat, then reduce the heat and simmer, covered,
30 minutes, stirring occasionally to avaoid burning the beans.
Add 4 more cups water and cook, uncovered, another 30 minutes, again
stirring occasionally.
Add the remaining 2 cups water and cook 20 minutes, until the beans are
soft but still firm.
While the beans are cooking, prepare the tortilla chips. Stack the
tortillas on a work surface. With a sharp knife, cut the round tortillas
into 3 interlocking triangles.
Heat the oil over medium hihg heat in a skillet until it is very hot but
not smoking. Carefully place each tortilla triangle in the oil; be careful
of splatters. Allow the tortillas to cook 30 seconds and, with a fork, turn
the tortillas over, then repeat the process with the remaining tortillas.
Remove the chips from the oil and dip a corner of each chip into the blue
cornmeal. Place on a paper towel to drain off excess oil.
Garnish the soup with the chips, purple chive blossoms, and chopped chives.
Serve hot with the sour cream on the side.
4 Corn tortillas; (6"
-diameter)
1 c Sunflower oil
1/2 c Coarsely ground blue
-cornmeal
Purple chive blossoms;
-chopped chives and sour
-cream for garnish
Soak the beans overnight in water to cover. The next day, drain the beans.
Melt the butter in a large saucepan over medium heat, add the wild onions
and saute until translucent, about 3 minutes. Add the garlic, saute 1 more
minute, and add the drained beans, salt, pepper, and 4 cups of the water.
Bring to a boil over high heat, then reduce the heat and simmer, covered,
30 minutes, stirring occasionally to avaoid burning the beans.
Add 4 more cups water and cook, uncovered, another 30 minutes, again
stirring occasionally.
Add the remaining 2 cups water and cook 20 minutes, until the beans are
soft but still firm.
While the beans are cooking, prepare the tortilla chips. Stack the
tortillas on a work surface. With a sharp knife, cut the round tortillas
into 3 interlocking triangles.
Heat the oil over medium hihg heat in a skillet until it is very hot but
not smoking. Carefully place each tortilla triangle in the oil; be careful
of splatters. Allow the tortillas to cook 30 seconds and, with a fork, turn
the tortillas over, then repeat the process with the remaining tortillas.
Remove the chips from the oil and dip a corner of each chip into the blue
cornmeal. Place on a paper towel to drain off excess oil.
Garnish the soup with the chips, purple chive blossoms, and chopped chives.
Serve hot with the sour cream on the side.
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