Black bean soup - the broadway's cafe
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Black bean soup - the broadway's cafe
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Last updated 6/12/2012 1:08:57 AM. Recipe ID 35683. Report a problem with this recipe.
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      Title: Black bean soup - the broadway's cafe
 Categories: Soup, Iner
      Yield: 6 Servings
  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
      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

MMMMM--------------------------TO SERVE-------------------------------
           Grated Parmesan cheese,
           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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Recipe ID 35683 (Apr 03, 2005)

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