Mar. 22nd, 2013

nverland: (Monthly-March)
[personal profile] nverland
Idaho Kestrel

 photo 26-idaho-kestrel_zpsd5a6fe96.jpg


Quick Black Bean Soup

2 Tbs (30 ml) olive oil
2 medium onions, chopped
2 - 3 cloves garlic, finely chopped
1 Tbs (15 ml) chili powder
3 cups (750 ml) canned black beans, drained
4 - 6 cups (1 - 1.5 L) beef, chicken, or vegetable stock
Salt and freshly ground pepper to taste
1 Tbs (15 ml) lime juice
Sour cream and chopped cilantro (coriander leaves)
for garnish

Heat the oil in a large saucepan over moderate heat and sauté
the onions and garlic until tender but not brown, about 5 minutes.
Add the chili powder and cook 1 minute. Add the beans and the
stock and bring to a boil. Puree half the contents of the pot in
an electric blender or food processor and return to the pot. Stir
in the lime juice and serve garnished with a dollop of sour cream
and chopped cilantro. Serves 4 to 6.

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