Today is

 
roasted tomatoes and black bean soup
BLACK BEAN SOUP WITH ROASTED TOMATO AND CHORIZO

Black Bean Soup with Roasted Tomatoes

 

 

 

Recipes and Information:

Featured Recipe: Black Bean Soup with Roasted Tomatoes

2 roasted tomatoes (see roasted tomato page)
1 red onion diced
3 oz. of spanish chorizo sliced
3 sprigs of coriander
1/2 tsp. finely diced chives
1 crushed dried red pepper
1 medium carrot diced
1/2 tsp herbs de provence
3 large garlic cloves chopped
1 tablespoon olive oil
2 cups (or more) chicken or vegetable stock
1 1/2 cups dried black beans
1/2 cup plain greek yogurt 		 

 

Soak beans overnight in cold water. Allow extra water for beans to absorb. Sauté diced onion (leave a small amount of diced onion for the yogurt if you like), carrots, garlic and dried pepper in olive olive, add soaked beans, and stock to cover beans. Cook till beans are soft (1-2 hours). Add more stock if needed. After beans are soft remove 1/3 of beans and puree or mash with a potato masher. Return to soup and test for desired texture. Add more broth if needed. Add slices of chorizo and roasted tomatoes and bring soup to simmer. Simmer for 5 minutes.

Serve soup with a dollop of Greek yogurt mixed with diced chives and coriander and red onions (see photo above).

See also: The Color of Beans -- Foods that Fight Cancer

Science of Cooking


Science Behind Food and Cooking in the Kitchen

   
 
Culinary News
Culinary Schools



FOR A SELECTION OF SCHOOLS IN YOUR AREA SEE:

U.S. Culinary Schools


Questions or Comments?
Copyright © 1999 Edinformatics.com
All Rights Reserved.