Black Bean Soup with Coriander Sauce

[Guest guest]

have not made this but it looked so good, decided to share.

ktj

 

Black Bean Soup with Coriander Sauce

Serves 6

Time: 4 hours to cook plus whatever time you use to soak the beans

 

 

Ingredients:

water for soaking beans

16 ounces dried black beans

8 cups water

i 15 ounce can plum tomatoes(undrained)

3 cloves garlic(crushed)

1 tspn cumin

2 dried hot red chilies crushed-or to taste

1 tablespoon vegetable stock

2 cups chopped sweet yellow onion

1 green bell pepper, diced

1 red bell pepper, diced

3/4 to 1 cup of dry sherry

1.5 teaspoons sea salt

1 tsp frsh ground black pepper

 

SAUCE:

 

2/3 cup plain non fat yoghurt(5 ounces)

1 minced jalapeno(or to taste)

1 tbspn minced fresh coriander(cilantro) leaves, or 1 tsp dried

 

METHOD:

1.clean and soak the beans

2.prepare coriander sauce while beans soak-combine the sauce

ingredients and refrigerate

3. drain, and rinse the beans, then return them to the pot. Add the 8

cups fresh water and bring to a boil. Reduce heat to a simmer, cook

for two hours.

4. add tomatoes,cumin,garlic, chiles,and vegetable stock to the pot.

then add 1 cup of onion, 1/2 cup each of the green and red peppers,

1/2 cup of the sherry.

Stir well, cover and simmer till beans are tender(about 1-1.5 hours)

5.Remove from heat and allow soup to cool for about 15 minutes.

6. In a blender or food processor puree the cooled soup in batches.

Add the salt,pepper and remaining bell peppers. Also add enough of

the sherry to crate a thick-soup consistency. Gently simmer over low

heat till very hot(8 to 10 minutes)

7 To serve, ladle the soup into large bowls, spinkle with the

remaining onion and top witha dollop of chilled coriander sauce.

 

FROM:The Garden of Earthly Delights Cookbook/Shea MacKenzie