Ingredients:
1# black beans, picked over for stones & soaked in water overnight, strained & rinsed
2 Quart vegetable broth
1 quart water
1/2# minced onion
2 stalk celery
1 lrg green pepper, minced
1 jalapeno, minced
1 ripe tomato, minced
2 Tbsp ground cumin
2 Tbsp chopped garlic
1/2 tsp ground cloves
1/2 cup orange juice
1/2 cup chopped cilantro
1/2 cup olive oil
Instructions:
In a 6 quart pot saute onion, celery, peppers and garlic in olive oil for 10 minutes on low heat. Add cumin, cloves and tomato. Saute 5 minutes. Add the rest of the ingredients, except cilantro. Bring soup to a simmer. Cook on low heat approximately 1-1 1/2 hours till beans are tender. When beans are done, puree 1/2 soup in a blender or food processor. Add to other half of soup. Add cilantro. Reheat and serve. Garnish with sour cream, scallions, or chopped chives.
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Whether you’re hosting a formal get-together or need a quick brunch idea, this book will spark your imagination and your appetite.
