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Soups - Bean -  Broadway Black Bean Soup Post by :askengines Category :Learning Kitchen Author :Unknown Date :March 2012 Read :2988

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Soups - Bean - Broadway Black Bean Soup

1 1/2 cups dried black beans -- washed and picked over for stones
Cold water to cover beans
1/4 cup vegetable or olive oil
1 large onion, chopped
1 bunch cilantro, stemmed and chopped
8 cloves garlic, minced
2 1/2 tsp cumin
2 tsp coriander
1/2 tsp oregano, crushed
4 1/2 tsp New Mexico chili powder
1 1/2 tsp red chiles, crushed
1 (28 ounce) can pureed tomatoes
1 tsp fresh ground pepper
3 cups chicken broth
garlic to taste
4 tablespoons 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, 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.

Source: www.recipesource.com
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2 1/2 cups black beans 6 1/2 cups water 1 tablespoon plus 1 teaspoon instant ham or chicken bouillon granules 1 1/2 cups finely chopped onion (about 1 large) 1 cup finely chopped green bell pepper (about 1 medium) 1/2 cup bottled salsa 1 tablespoon crushed garlic 1 tablespoon chili powder 2 teaspoons ground cumin 1 1/2 teaspoons dried oregano 1/2 cup nonfat or light sour cream 1/2 cup finely chopped green bell pepper 1/2 cup finely chopped red onion Rinse the beans well and place in a 4-quart pot. Cover the beans with several inches of water and discard any

Soups - Black Bean Soup By Liz Soups - Black Bean Soup By Liz

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10 sun dried tomatoes (not packed in oil) 1 cup boiling water 1-1/2 cups finely chopped onions 3 garlic cloves, minced or pressed 1 jalapeno chile, minced, or 1/4 tsp. cayenne 2 Tblsp. vegetable oil 1 tsp. ground cumin 1/3 cup water 3 cups undrained canned tomatoes (28 oz. can) 4 cups undrained cooked black beans (two 16-oz. cans) 1/4 cup chopped fresh cilantro additional water or tomato juice Tofu Sour Cream In a small bowl, cover the sun-dried tomatoes with the boiling water and set aside. In a soup pot, saute the onions, garlic and chile or cayenne