Printed from DiagnosisHeart.com Article Summary Soup, Black Bean by Pierre S. Aoukar, MD Summary:
Ingredients:
1 pound dry black beans
DIRECTIONS:
Soak beans overnight in cold water to cover and drain before adding to soup. In a 4 quart pot, sauté onions, celery and carrots in olive oil until wilted. Add garlic and cook until it begins to brown. Add spices and chipotle and sauté for 1 minute. Add remainder of ingredients except for sherry, cilantro and lime. Bring mixture to a boil, turn heat down, cover and simmer for 1½ to 2 hours until beans are tender. Add water as needed during cooking to cover the beans. When soup is done, you can purée half the soup and add it back to the remainder. Add sherry and stir. Garnish with cilantro and lime wedges.
Reference: Date of Article Publication:
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