Sunday, March 9, 2008
2 c dried black beans (sorted to remove any stones)
8 1/2 c. water
5 bay leaves
1 tsp. cumin seeds
1 tsp groupd coriander
1/4 tsp. dried oregano
2 T olive or canola oil
1 large onion chopped
small can of tomatoe paste
1 bunch of chopped fresh cilantro
1 bulb of raosted garlic that has been taken out of the pod
3 T tamari (wheat free soy sauce)
optional additions.......chopped jalapeno peppers
sour cream dollops
Sort the beans of any stones and rinse them. Cover with water, bring to a boil and drain. Rinse again.
Add the 8 1/2 c of water and beans to a stock pot. Add the bay leaves. Cover and simmer for 2 hours.
In a small dry skillet, toast the cumin seeds, coriander, and oregano over low heat for 2-3 minutes to highten the oil content. When the fragrance becomes strong, remove from heat and set aside. In the same pan heat the oil, add the chopped onions and cook till translucent or softens. Stir in the toasted herbs and cook for another minute or two.
Stir in the tomato paste and cook another few minutes. This makes a rue. Add this to the pot of beans and stir. Cook on low for another hour. Add the copped cilantro. Add the bulb of roasted garlic. Simmer and serve.
This goes great with some cornbread muffins or garlic bread.
A healthy soup to feed the tummy and making it feeds the soul!