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Ingredientes
- 1 1/2 c. dry black beans washed and sorted cool water to cover beans
- 1/4 c. vegetable oil or possibly extra virgin olive oil
- 1 lrg onion minced
- 1 lrg bunc cilantro stemmed an minced
- 8 x cloves garlic chopped
- 2 1/2 tsp cumin grnd
- 2 tsp coriander grnd
- 1/2 tsp oregano crushed
- 4 1/2 tsp New Mexico chili pwdr
- 1 1/2 tsp crushed red chilies
- 28 ounce canned pureed tomatoes
- 1 tsp freshly grnd pepper
- 3 c. chicken broth Garlic to taste
- 4 Tbsp. brandy or possibly sherry grated Parmesan cheese fresh fresh cilantro
Direcciones
- 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 cool water. Bring to boil, lower temperature to low, cover and simmer 2-1/2 to 3 hrs or possibly till beans are very tender.
- CROCKPOT: Or possibly cook beans overnight or possibly all day on low. Don't add in salt - it makes the beans tough.
- In a large skillet heat the oil of your choice, saute/fry onion, cilantro, garlic, cumin, coriander, oregano, chili pwdr and red chilies till onion is tender. Stir in tomatoes, pepper, chicken broth and garlic to taste. Cook 5 min over medium heat, set aside.
- Drain beans; cold and puree. Return to stock pot, add in contents of skillet and stir well. Turn heat to medium and cook soup till heated through. Add in additional broth if soup is too thick. Stir in brandy or possibly sherry. Spoon soup into bowls. Garnish with freshly grated Parmesan cheese and cilantro.
- Optional garnish:* A Tbsp. of lowfat sour cream on top of each bowl* 1 Tbsp. guacamole crudo (see recipe)
- TIP: About Cooking Beans by Liz Caesar, Food Editor Jun 26 1997. Soak dry beans in two to three times as much water as beans. Remove any beans which float and any other debris. Soak overnight and bring to boil in the same water. Reduce heat and simmer ur til beans are tender.
- If you have forgotten to soak overnight cover beans with cool water, bring to boil and simmer for 2 min. Let stand tightly covered for 1 hour before cooking till tender but not mushy. One test for done- ness is to blow on a few of your cooked beans in a spoon. If the skins burst, they are cooked.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 227g | |
| Recipe makes 6 servings | |
| Calories 310 | |
| Calories from Fat 91 | 29% |
| Total Fat 10.31g | 13% |
| Saturated Fat 0.92g | 4% |
| Trans Fat 0.23g | |
| Cholesterol 0mg | 0% |
| Sodium 195mg | 8% |
| Potassium 1046mg | 30% |
| Total Carbs 39.84g | 11% |
| Dietary Fiber 9.6g | 32% |
| Sugars 5.22g | 3% |
| Protein 12.27g | 20% |
