Cooking with Karel Anne: Boisterous Black Bean Bisque


Chef Karel Anne Tieszen
www.kitchen-friends.com
Serving Size : 10

1 pound black beans -- soaked overnight

1/4 cup olive oil

1 cup celery -- diced

1 1/2 cups onion -- diced

4 cloves garlic -- cut in half

2 quarts vegetable broth

3 serrano peppers -- halved & seeded

1 Tablespoon dried oregano

10 sprigs cilantro -- reserving 10 pretty leaves
salt and white pepper -- to taste
dash Tabasco sauce -- to taste

1. In a large pan, heat the oil over medium heat until lightly smoking. Add the celery, onions, and garlic. Cook until the onions become translucent, about 3 to 5 minutes.

2. Add the broth, black beans, serranos, and oregano. Bring the liquid to a boil.

3. Reduce the heat and simmer for 1 to 1 1/2 hours, stirring periodically. When the beans are tender, add the cilantro stems.

4. Transfer to a blender and puree for 3 minutes until smooth. Return to pan, season with salt, pepper, and Tabasco sauce. Bring the soup to a simmer over low heat.

5. Ladle into warm bowls and gently place a cilantro leaf on each.

** Quick Beans preparation: Pick over dried black beans and remove pebbles. Place beans in a large non-metallic bowl. Add dried oregano, cover with boiling water, and seal with plastic wrap. Wait 15 minutes, drain and repeat. Drain and put in large stew pot.

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Per Serving : 352 Calories; 9g Fat (23.2% calories from fat); 15g Protein; 54g

Carbohydrate; 11g Dietary Fiber; 2mg Cholesterol; 1319mg Sodium.


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