Date: Mon, 04 Oct 93 16:11:25 EDT
From: Sarah Gross (doula@panix.com)
These recipes are adapted from the March 1993 issue of Vegetarian
Times Magazine.
Black Bean Gazpacho
2 cups dried black beans, sorted and rinsed
6 cups richly flavored veggie broth
2 large onions, finely chopped
.5 cup celery, chopped
.5 cup carrots, chopped
1 tablespoon lemon juice
Optional garnishes: chopped cucumber, chives, bell peppers,
tomatoes; croutons; thin lemon slices
Do the soaking thing with the beans (1 hour after boiling or
overnight, whichever you and your intestines prefer). Drain and
rinse well.
Place beans in a saucepan with stock, onion, celery, carrots, and
lemon juice. Bring to a boil, then simmer slowly, partially
covered for 2 hours. Puree veggies and beans with the liquid.
Reheat to a simmer or chill. Taste and adjust seasoning. Add a
little more stock if it's too thick. Ladle into wide bowls and
serve garnishes separately in smaller bowls.
Serves 6.
Per serving:
177 calories
9 grams protein
.4 grams fat
kwvegan vegan