Subj : St. Cumin 03
To   : All
From : Dave Drum
Date : Wed Aug 18 2021 10:35:00

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Cumin-Flavored Black Bean Soup
 Categories: Beans, Vegetables, Chilies, Herbs
      Yield: 4 Servings
 
      1 c  Black beans
      7 c  Broth; your choice
      1 tb Oil
      1 lg Onion; minced
      7 oz Can chopped green chilies
      1 lg Garlic clove; minced
    1/4 c  Celery; diced
    1/2 c  Carrots; fine diced
    3/4 ts Cumin seeds; crushed, to
           - taste *
    1/4 ts Fresh ground black pepper
    1/4 ts Salt; to taste
      1 lg Hard cooked egg; chopped
           Chopped scallions; garnish
 
  Thoroughly wash and pick over beans. Place in a bowl,
  cover with cold water and soak overnight in refrigerator.
  
  Drain beans. Place in a soup kettle. Add broth. Bring to
  boil, reduce heat and simmer, partially covered, 2 to 3
  hours or until thoroughly cooked.
  
  Heat vegetable oil in a heavy skillet. Add onion, chilies
  and garlic. Cook, stirring ovr low heat, until onion is
  soft. Add celery and carrots. Cook, stirring a few minutes
  longer.
  
  Add celery mixture to beans. Add cumin, pepper and salt.
  Simmer soup 30 minutes. Puree soup in a blender or food
  processor. Reheat to serving temperature.
  
  * For peak flavor, use whole, toasted cumin seed, crushed
  with a mortar and pestle.
  
  Posted in the request section of the Denver Post Food
  Section by M.Barlow, Denver.
  
  From the Helen Dollaghan section.
  
  Formatted for MM by Pegg Seevers
  
  Uncle Dirty Dave's Archives
 
MMMMM

.... Refrigerator: A place to store food before you throw it away.
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