"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Maria's Spicy Black Bean Soup Recipe

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This recipe for Maria's Spicy Black Bean Soup, by , is from Eagles in the Kitchen, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Karen Guzmán
Added: Monday, September 28, 2009

Category:
Category:

Ingredients:  
Ingredients:  
4 chopped carrots
1 chopped onion
1 clove minced garlic
1 T ground ground cumin
1 tsp. ground coriander
1/2 tsp. cayenne pepper (or a few shakes of hot sauce)
4 cups beef broth
2 16 oz. cans black beans, including liquid
1/2 cup rice
1/2 cup dry sherry
sour cream and/or cheese for garnish

Directions:
Directions:
In a large kettle, cook the carrots, onions and garlic on oil over moderate heat, stirring until soft. Stir in cumin, cayenne, and coriander. Cook while stirring for 1 minute. Add broth and beans w/their liquid. Bring to a boil, turn down heat and simmer 15 - 20 minutes. Add rice. Simmer 15 - 20 more minutes - until rice is done. (NOTE: If you want to use brown rice, add it with the beans and broth.) Stir in sherry. Garnish with sour cream or cheese or fresh cilantro or all three.

 

 

 

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