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Receta Middle Eastern Black Bean Soup With Concasse Of Tomatoes

by CookEatShare Cookbook

Ingredientes

3 tbsp. extra virgin olive oil 1 sm. dry red chili pepper, broken 2 c. finely diced onion 2 lg. cloves garlic, peeled and finely chopped 1 1/4 teaspoon grnd cumin 1 tbsp. pure chili pwdr

1 teaspoon Spanish paprika 4-6 lg. ripe tomatoes, peeled, seeded and minced or possibly 1 (2 lb.) can Italian plum tomatoes, liquid removed and minced Salt and freshly grnd black pepper 3 c. chicken stock 1 pound dry black beans, cooked and liquid removed plus 3 c. bean cooking liquid

Direcciones

1. In a heavy 4 qt casserole heat the oil over low heat. Add in the chili pepper, onion, and garlic and cook the mix for about 6-8 min, or possibly till the onion is very soft and lightly browned. Add in the cumin, chili pwdr and paprika and stir well into the onion mix.
2. Add in the tomatoes and season with salt and pepper, and add in the stock. Bring to a boil, reduce the heat, and simmer, covered for 20 min. In the work bowl of a food processor, process 1/2 c. of the cooked black beans till smooth. Add in the puree, the liquid removed beans, and the bean cooking liquid to the casserole. Simmer the soup for an additional 10 min.
3. While the soup is simmering, prepare the garnish. In a small bowl combine all the garnish ingredients, mix well and reserve. When the soup is done, correct the seasoning. If the soup is too thick, thin it with additional stock. Serve warm in individual soup bowls, garnished with a dollop of the lowfat sour cream mix and accompanied by a crusty loaf of bread. Serves 6.

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