Broadway black bean soup
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Broadway black bean soup
  Mexican    Soups    Beans  
Last updated 6/12/2012 1:10:35 AM. Recipe ID 37854. Report a problem with this recipe.
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      Title: Broadway black bean soup
 Categories: Mexican, Press enter, Soups
      Yield: 1 Servings
  1 1/2 c  Dried black beans; washed
           -and picked over for stones
           Cold water to cover beans
    1/4 c  Vegetable or olive oil
      1 lg Onion; chopped
      1 bn Cilantro; stemmed and
      8    Cloves garlic; minced
  2 1/2 ts Cumin
      2 ts Coriander
    1/2 ts Oregano; crushed
  4 1/2 ts New Mexico chili powder
  1 1/2 ts Red chiles; crushed
     28 oz Pureed tomatoes; canned
      1 ts Fresh ground pepper
      3 c  Chicken broth
           Garlic to taste
      4 tb Brandy or sherry
           Fresh cilantro
  Clean beans, cover with water and soak overnight. Drain before placing
  beans in a 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. NOTE: If you have a crock pot, 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, cilantrol, 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: A tablespoon of sour cream on
  top of each bowl or 1 tablespoon Guacomole Crudo. (Recipe follows)

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Recipe ID 37854 (Apr 03, 2005)

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