Recipe - Broadway Black Bean Soup

1 One half cup Dried black beans; washed
and picked over for stones
Cold water to cover beans
One fourth cup Vegetable or olive oil
1 lg Onion; chopped
1 bn Cilantro; stemmed and
chopped
8 Cloves garlic; minced
2 One half teaspoon Cumin
2 teaspoon Coriander
One half teaspoon Oregano; crushed
4 One half teaspoon New Mexico chili powder
1 One half teaspoon Red chiles; crushed
28 ounce Pureed tomatoes; canned
1 teaspoon Fresh ground pepper
3 cup Chicken broth
Garlic to taste
4 tablespoon Brandy or sherry
Fresh cilantro

Clean beans, cover with water and soak overnight. Drain before placing
beans in a large stock pot and covering with cold water. Bring to boil,
lower temperature to low, cover and simmer 2 One half to 3 hours or until beans
are very tender. NOTE: If you have a crock pot, cook beans overnight or all
day on low. Do not add salt it makes the beans tough. In a large skillet
heat the oil of your choice; saute onion, cilantrol, garlic, cumin,
coriander, oregano, chili powder and red chilies until onion is tender.
Stir in tomatoes, pepper, chicken broth and garlic to taste. Cook 5 minutes
over medium heat; set aside. Drain beans; cool and puree. Return to stock
pot, add contents of skillet and stir well. Turn heat to medium and cook
soup until heated through. Add additional broth if soup is too thick. Stir
in brandy or sherry. Spoon soup into bowls. Garnish with freshly grated
Parmesan cheese and cilantro. Optional: A tablespoon of sour cream on top
of each bowl or 1 tablespoon Guacomole Crudo. (Recipe follows)

Recipe by: The Broadway's California Cafe's Posted to MCRecipe Digest V1
#669 by Vicki Oseland oselands@countrygourmet.com on Jul 12, 1997