Date: Thu, 19 Jan 95 10:44:08 EST
From: Ayanna Gaines (AYANNA@BROWNVM.brown.edu)
oh, and here's a recipe for black bean soup that a friend of mine made up
during her days of being a poor pre-med student at barnard (she's now a poor
med student at einstein); i first had it on our camping trips, as it's quick
and easy, and i've augmented it to my own tastes. it's great with rice, or
even spaghetti.
Black Bean Soup
2 cans of black beans, rinsed
chopped onion to taste
clove of garlic, pressed or minced
water to taste (i like enough to keep the beans from burning, and to make for a
vaguely soupy consistency)
spices: i usually do -- 1/2 tsp chili powder, 1/2 tsp paprika, 1/2 tsp of that
other red spice (i forgot the name -- cayenne! that's it), 1/4 to 1/2
tsp cumin (this has a great afterbite; do it to your personal taste,
but be careful -- it's easy to overdo), more garlic (powder if you
like) to taste
saute the onions and garlic in some water in a stickfree pan. once the onions
have become translucent, take them off the heat, and put them in a pot (large
enough to handle about a quart's worth of fluid). then, add your rinsed beans
and enough water to keep them from burning, and to allow for maximum mingling
of flavors. turn on medium heat, add spices as you see fit, and stir well.
this will bubble some, so if you're concerned about your stove top, use a lid.
keep stirring, tho' -- to prevent the burning on the bottom. it's done when
the beans are cooked to your liking, and you like the consistency.
this makes two servings each for a hungry boyfriend and a less ravenous woman
one night, and enough for a lunch the next day. enjoy! -- ayanna
kwvegan vegan