Recipe - Black Bean Soup And Chive Blossoms

BLACK BEAN SOUP
1 pound Dried black beans
1 tablespoon Unsalted butter
1 cup Finely chopped wild onions
3 Garlic cloves; peeled and
crushed
1 teaspoon Salt
One fourth teaspoon Black pepper
10 cup Water

HOMEMEADE TORTILLA CHIPS
4 Corn tortillas; (6"
diameter)
1 cup Sunflower oil
One half cup Coarsely ground blue
cornmeal
Purple chive blossoms;
chopped chives and sour
cream for garnish

Soak the beans overnight in water to cover. The next day, drain the beans.
Melt the butter in a large saucepan over medium heat, add the wild onions
and saute until translucent, about 3 minutes. Add the garlic, saute 1 more
minute, and add the drained beans, salt, pepper, and 4 cups of the water.
Bring to a boil over high heat, then reduce the heat and simmer, covered,
30 minutes, stirring occasionally to avaoid burning the beans.

Add 4 more cups water and cook, uncovered, another 30 minutes, again
stirring occasionally.

Add the remaining 2 cups water and cook 20 minutes, until the beans are
soft but still firm.

While the beans are cooking, prepare the tortilla chips. Stack the
tortillas on a work surface. With a sharp knife, cut the round tortillas
into 3 interlocking triangles.

Heat the oil over medium hihg heat in a skillet until it is very hot but
not smoking. Carefully place each tortilla triangle in the oil; be careful
of splatters. Allow the tortillas to cook 30 seconds and, with a fork, turn
the tortillas over, then repeat the process with the remaining tortillas.

Remove the chips from the oil and dip a corner of each chip into the blue
cornmeal. Place on a paper towel to drain off excess oil.

Garnish the soup with the chips, purple chive blossoms, and chopped chives.
Serve hot with the sour cream on the side.

From "Native American Cooking," by Lois Ellen Frank, converted by
MC_Buster.

Recipe by: "Native American Cooking," by Lois Ellen Frank

Posted to recipeludigest by Badams adamsfmle@sprintmail.com on Feb 25,
1998