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1
Clean beans, remove any debris, cover with water and soak overnight.
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2
Drain and rinse beans.
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3
STOVETOP: place beans in large stock pot and covering with cool water.
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4
Bring to boil, lower temperature to low, cover and simmer 2-1/2 to 3 hrs or possibly till beans are very tender.
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5
CROCKPOT: Or possibly cook beans overnight or possibly all day on low.
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6
Don't add in salt - it makes the beans tough.
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7
In a large skillet heat the oil of your choice, saute/fry onion, cilantro, garlic, cumin, coriander, oregano, chili pwdr and red chilies till onion is tender.
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8
Stir in tomatoes, pepper, chicken broth and garlic to taste.
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9
Cook 5 min over medium heat, set aside.
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10
Drain beans; cold and puree.
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11
Return to stock pot, add in contents of skillet and stir well.
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12
Turn heat to medium and cook soup till heated through.
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13
Add in additional broth if soup is too thick.
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14
Stir in brandy or possibly sherry.
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15
Spoon soup into bowls.
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16
Garnish with freshly grated Parmesan cheese and cilantro.
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17
Optional garnish:* A Tbsp.
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18
of lowfat sour cream on top of each bowl* 1 Tbsp.
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19
guacamole crudo (see recipe)
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20
TIP: About Cooking Beans by Liz Caesar, Food Editor Jun 26 1997.
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21
Soak dry beans in two to three times as much water as beans.
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22
Remove any beans which float and any other debris.
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23
Soak overnight and bring to boil in the same water.
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24
Reduce heat and simmer ur til beans are tender.
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25
If you have forgotten to soak overnight cover beans with cool water, bring to boil and simmer for 2 min.
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26
Let stand tightly covered for 1 hour before cooking till tender but not mushy.
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27
One test for done- ness is to blow on a few of your cooked beans in a spoon.
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28
If the skins burst, they are cooked.
