Title: Curried Black Bean Soup
Categories: Soup
Yield: 8 Servings

3 tb Unsalted butter
3 ts Olive oil
1 lg Onion; peeled and
-chopped
1 lg Carrot; peeled and
-chopped
3 lg Cloves garlic; peeled
-and minced
1 tb Good quality curry powder
1 ts Ground coriander
1 pk Black beans; soaked
-overnight and drained
12 c Unsalted chicken stock; or
-water
1 1/2 ts Freshly ground pepper
2 tb Chopped cilantro

From: TeAntae Turner

Date: Fri, 12 Jul 1996 15:58:18 -0500
1. Heat the butter and olive oil in a large saucepan. Add the onion and
carrot and cook until soft, about 10 minutes. Stir in the garlic and cook
for 2 minutes. Then add the curry powder and coriander and cook for 2
minutes longer. Add the beans and chicken stock and bring to boil. Reduce
heat to a simmer, and cook until beans are tender, about 1 1/2 hours.

2. Mash cooked beans with a potato masher to the consistency you like. Stir
in salt and pepper. Top with cilantro and serve.

EAT-L Digest 11 July 96

From the EAT-L recipe list. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.