Monday, March 16, 2009

Recipes from your travels to have at home

El Torito's Black Bean Soup

12 oz. dried black beans
8 c vegetable stock
2 tsp olive oil
1 onion, chopped
1 c carrots, chopped
1 c celery, chopped
2 cloves garlic, minced
2 tsp dried oregano
1 tsp dried thyme
1 bay leaf
1/2 tsp cayenne pepper
3 Tbsp fresh lime juice
Fresh cilantro (optional)

Rinse and sort though black beans, discarding any that are shriveled or discolored. Place beans in a large stockpot. Cover beans with water and refrigerate to soak overnight.

Drain beans and return to stockpot. Add stock and heat to boiling.

Meanwhile, heat olive oil over medium−high heat in a large skillet. Add onion, carrot, celery and garlic and saute until tender, approximately 5 minutes. Add to stockpot along with oregano, thyme, bay leaf and cayenne pepper. Cover stockpot and reduce heat to simmer for 3 to 4 hours.

Transfer soup to blender or food processor and puree to desired thickness. Just before serving add lime juice and garnish with a sprig of fresh cilantro, if desired. Add salt and pepper to taste and serve.

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