Side Pannel
Black Bean Soup - the Broadway's Cafe
Black Bean Soup - the Broadway's Cafe
- Recipe Submitted by ADMIN on 09/26/2007
Category: Soups
Ingredients List
- 1 1/2 c Dried black beans, washed
- -and sorted
- Cold water, to cover beans
- 1/4 c Vegetable oil or olive oil
- 1 lg Onion, chopped
- 1 lg Bunch cilantro, stemmed an
- -chopped
- 8 Cloves garlic, minced
- 2 1/2 ts Cumin, ground
- 2 ts Coriander, ground
- 1/2 ts Oregano, crushed
- 4 1/2 ts New Mexico chili powder
- 1 1/2 ts Crushed red chilies
- 28 oz Canned pureed tomatoes
- 1 ts Freshly ground pepper
- 3 c Chicken broth
- Garlic, to taste
- 4 tb Brandy, or sherry
Directions
TO SERVE
Grated Parmesan cheese,
-fresh
Fresh cilantro
Clean beans, remove any debris, cover with water and soak overnight. Drain
and rinse beans.
STOVETOP: place beans in large stock pot and covering with cold water.
Bring to boil, lower temperature to low, cover and simmer 2-1/2 to 3 hours
or until beans are very tender.
CROCKPOT: Or cook beans overnight or all day on low. Do not add salt it
makes the beans tough.
In a large skillet heat the oil of your choice, saute onion, cilantro,
garlic, cumin, coriander, oregano, chili powder and red chilies until onion
is tender. Stir in tomatoes, pepper, chicken broth and garlic to taste.
Cook 5 minutes over medium heat, set aside.
Drain beans; cool and puree. Return to stock pot, add contents of skillet
and stir well. Turn heat to medium and cook soup until heated through. Add
additional broth if soup is too thick. Stir in brandy or sherry. Spoon soup
into bowls. Garnish with freshly grated Parmesan cheese and cilantro.
Optional garnish: * A tablespoon of sour cream on top of each bowl * 1
tablespoon guacamole crudo (see recipe)
Grated Parmesan cheese,
-fresh
Fresh cilantro
Clean beans, remove any debris, cover with water and soak overnight. Drain
and rinse beans.
STOVETOP: place beans in large stock pot and covering with cold water.
Bring to boil, lower temperature to low, cover and simmer 2-1/2 to 3 hours
or until beans are very tender.
CROCKPOT: Or cook beans overnight or all day on low. Do not add salt it
makes the beans tough.
In a large skillet heat the oil of your choice, saute onion, cilantro,
garlic, cumin, coriander, oregano, chili powder and red chilies until onion
is tender. Stir in tomatoes, pepper, chicken broth and garlic to taste.
Cook 5 minutes over medium heat, set aside.
Drain beans; cool and puree. Return to stock pot, add contents of skillet
and stir well. Turn heat to medium and cook soup until heated through. Add
additional broth if soup is too thick. Stir in brandy or sherry. Spoon soup
into bowls. Garnish with freshly grated Parmesan cheese and cilantro.
Optional garnish: * A tablespoon of sour cream on top of each bowl * 1
tablespoon guacamole crudo (see recipe)
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