Recipe - Curried Black Bean Soup

3 tablespoon Unsalted butter
3 teaspoon Olive oil
1 lg Onion; peeled and
chopped
1 lg Carrot; peeled and
chopped
3 lg Cloves garlic; peeled
and minced
1 tablespoon Good quality curry powder
1 teaspoon Ground coriander
1 pack Black beans; soaked
overnight and drained
12 cup Unsalted chicken stock; or
water
1 One half teaspoon Freshly ground pepper
2 tablespoon Chopped cilantro

From: TeAntae Turner tturner@GRAPHSOFT.COM

Date: Fri, 12 Jul 1996 15:58:18 0500
1. Heat the butter and olive oil in a large saucepan. Add the onion and
carrot and cook until soft, about 10 minutes. Stir in the garlic and cook
for 2 minutes. Then add the curry powder and coriander and cook for 2
minutes longer. Add the beans and chicken stock and bring to boil. Reduce
heat to a simmer, and cook until beans are tender, about 1 One half hours.

2. Mash cooked beans with a potato masher to the consistency you like. Stir
in salt and pepper. Top with cilantro and serve.

EATL Digest 11 July 96

From the EATL recipe list. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.