Recipe - Onion Soup Wblack Beans Lime Chipotle And Cornbread Crust

1 cup Hot water, for soaking
One fourth cup Dried tomatoes, (6 pieces)
1 tablespoon Extra light olive oil
1 lg Sweet onion, slice into
rings as thin as you can
1 pn Salt
Sugar substitute, equivalent
to 1tsp
2 cup Cooked black beans, rinsed
and drained
1 cup Canned tomatoes, chopped and
peeled, drain and reserve
the juice
2 cup Vegetable broth, see detail
1 small Garlic clove, pressed or
smashed
1 teaspoon Creole spice (pat), or
less, see recipe
1 teaspoon Fresh lime juice, or malt
vinegar
One half teaspoon Orange zest

FOR BAKED TOPPING
2/3 cup Cornbread mix, Callender's®
One fourth cup Corn kernels
Water
2 tablespoon Chopped fresh cilantro,
(coriander)
3 tablespoon Shredded lowfat cheddar
cheese or monterey jack
cheese, optional

In a large, heavy soup pot heat the oil and add the onion; saute with a
little salt and a little sugar; to brown and carmelize (about 20 mins).

Meanwhile... Puree One half cup of the beans, adding water to smooth
(consistency of ketchup) Strain the water used to soak the (sun) dried
tomatoes and measure; add the reserved juice from the can of tomatoes. Add
water or broth to make a full 2 cups of broth for the soup. Chop the
tomatoes.

When the onions are ready, add the 2 cups of broth, the chopped tomatoes
and the rest of the soup ingredients. Reduce heat and simmer, partially
covered, about 30 mins to 40 mins (until flavorful).

Heat over to 400F. Mix the cornbread mix with the corn and enough water to
make the dough spreadable or dollopable. Transfer helpings of the soup to
individual oven proof (pottery) soup bowls; sprinkle with chopped cilantro.
Dab with cornbread. (Do not dab the cornbread on too thick). Sprinkle with
cheese. Arrange bowls on a sturdy cookie sheet. Bake; 12 to 14 minutes
until the cornbread has baked. Serve with a mixed green salad that include
spinach, endive, red cabbage, etc. Makes about 4 cups, or 3 bowls: 510
calories, 12.3 g fat, 21.1 % cff, high salt unless you purchase low salt
beans and tomatoes.

Inspired by a recipe in James McNair's Beans & Grains (1997)

Tip: instead of grating the soft, reduced fat cheese, use a vegetable
peeler to shave off thin slices. Refrigerate the third helping and zap in
the microwave, on HI about 2 mins, rotate, zap about 1 min more (700
watts). Let stand about 1 min. The Creole spice blend gets stronger as
they cook.

Recipe by: Hanneman 1997 March Posted to Digest eatlf.v097.n086 by PATh
phannema@wizard.ucr.edu on Mar 29, 1997