David's Black Bean Soup
Soak beans overnight. Drain, reserving 1 cup bean liquid.
Simmer beans in broth and bean liquid with celery and onion for 2-3 hours or until beans are soft.
Add garlic, cumin, mustard, pepper and simmer another 30-60 minutes.
Puree in blender or food processor.
Add salt and lemon juice, reheat. Garnish with cilantro.
- 1 lb (or 2 cups) dried black beans
- 7 cups broth
- 1 onion, sliced
- 2 celery stalks, chopped
- 2 cloves garlic, minced
- 2 tsp ground cumin
- 1 1/2 tsp dry mustard
- 1 tsp ground black pepper
- 1 tsp salt or to taste
- 2 tbsp lemon juice
- cilantro, chopped
Created March 20, 1998
Updated March 26, 1998
Serves 4 as a hearty grain dish at lunch or dinner
- 1 small onion, chopped
- 1 tbsp oil
- 2 stalks celery, chopped (about 1 cup)
- 1 tsp basil
- 1/2 tsp oregano
- 1/4 tsp thyme
- 1/8 tsp sage
- 1/2 tsp salt (adjust if salted stock is used)
- shake of pepper
Use this to stuff tomatoes, green peppers, oversized zucchinis, winter squash, or just yourself and your friends.
Saute the onion in the oil and add the celery and herbs, cooking until the celery is cripsy-tender.
Add the water or stock, then the bread, stiffing to be sure it is evenly moistened.
When hot through, add the pecans if desired.
Serve at once, or bake 1 hr @ 375 to make a crispy top.
- 2/3 cup water or stock
- 4 cups whole-grain bread cubes
- (1/2 cup coarsely chopped pecans or hazelnuts)
Served Xmas 95