THE LAST APPRENTICE

SOUP

BLACK BEAN SOUP


Make sure to sort your black beans well as I always find little tiny rocks in the bag.

Dried Black Beans sorted and rinsed 1 LB
Pico de Gallo* 1 Cup
Onion medium diced, 1 each
Fresh Garlic finely minced, 1/4 cup
Chicken Stock 2 Quarts
Seasoning Salt 1 Tablespoon
Black Pepper, medium grind 1/2 teaspoon
Bay Leaf 2 each
Ground Oregano 1 teaspoon
Dried Basil 1 teaspoon
Ground Cumin 1 tablespoon
Chili Powder, dark 1 tablespoon
Fresh Tomatoes peeled, diced, 1 cup
Fresh Cilantro minced, 4 tablespoons

Sort beans well and rinse. Combine all ingredients in a stock pot except the diced fresh tomatoes and cilantro. Bring to a boil, reduce and simmer about three hours. When beans are tender add tomatoes and cilantro cook ten minutes more and serve. Top with a teaspoon of sour cream just before serving.

*Pico de Gallo - please find this recipe on my web site.

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W. Patrick Brown.Copyright © 1998 by chefpatrick.com. All rights reserved.
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