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Email to Master Chef Don F. Easley Jr.      

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    El Torito's Black Bean Soup

    Source of Recipe

    Master Chef Don Easley

    Recipe Link:

    List of Ingredients

    12 oz. dried black beans
    1 teaspoon dried thyme
    8 cups chicken or vegetable stock
    1 bay leaf
    2 teaspoons olive oil
    1/2 teaspoon cayenne pepper
    1 onion, chopped
    3 tablespoons fresh lime juice
    1 cup carrots, chopped
    Fresh cilantro (optional)
    1 cup celery, chopped
    2 cloves garlic, minced
    2 teaspoons dried oregano


    Rinse and sort though black beans, discarding any that are
    shriveled or discolored.
    Place beans in a large stockpot.
    Cover beans with water and refrigerate to soak overnight.
    Drain beans and return to stockpot.
    Add stock and heat to boiling.

    Meanwhle, heat olive oil over medium-high heat in a large
    Add onion, carrot, celery and garlic and saute until tender, approximately 5 minutes.
    Add to stockpot along with oregano, thyme, bay leaf and cayenne pepper.
    Cover stockpot and reduce heat to simmer for 3 to 4 hours.

    Transfer soup to blender or food processor and puree to
    desired thickness.
    Just before serving add lime juice and garnish with a sprig of fresh cilantro, if desired.
    Add salt and pepper to taste and serve.




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