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⇤ ← Revision 1 as of 2014-11-28 03:29:48
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← Revision 2 as of 2014-11-30 20:21:06 ⇥
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| CategoryRecipes | CategoryRecipesSoup |
Black Bean Soup with Tomatillo Salsa
Source: Old Recipes Site
Ingredients
- 1 lb Beans, Black
- 2 tbsp Oil, Canola
- 2 Onion, White
- 5 clove Garlic
- 1 c Tomatoes, Diced
- 1 sprig Epazote
- 1 tbsp Peppers, Chipotle
- 1 tsp Cumin
- 2 tsp Salt
- 2 c Tomatoes, Diced
- 2 Tomatillo
- 1 Onion, Red
- 1 Peppers, Serrano
- 1/8 c Cilantro
Instructions
- Pick over beans; wash.
- In deep heavy-based pot, heat oil over medium heat, sauté onions.
- Add beans, garlic and six cups of cold water. Bring to boil; skim off foam.
- Simmer beans till soft -- about 1 hour.
- Add tomato, epazote, chipotle chili, cumin, coriander and salt. Continue to cook until beans begin to break down and broth thickens.
- Taste for seasoning; add salt and pepper if needed.
- If serving immediately, puree a cup or two of beans and recombine with soup.
- To make salsa:
- Less than one hour before serving, combine in a small bowl tomatoes, tomatillos, onion, serrano and cilantro.
- Taste for seasoning, add salt to taste.
- Garnish individual servings with spoonfuls of sour cream and salsa.
Nutritional Facts |
|
Calories |
0 cal |
Fat |
0 g |
Saturated Fat |
0 g |
Cholestorol |
0 mg |
Sodium |
0 mg |
Carbohydrates |
0 g |
Sugars |
0 g |
Fiber |
0 g |
Protein |
0 g |