"When I'm at a Chinese restaurant having a hard time with chopsticks, I always hope that there's a Chinese kid at an American restaurant somewhere who's struggling mightily with a fork."--Rick Budinich
This recipe for Black Bean Soup, by Ann Marie Smith, is from Our Family Cookbook,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
1 lb. black beans cooked 2 qts. water 6 c. chicken broth 2 c. diced tomatos 1 c. chopped onion 1/2 c. cilantro 1/2 tsp. thyme salt 1/2 c olive oil 3 garlic cloves 1 1/2 T. red wine vinegar Tabasco optional
In a soup pot, combine 2 qts. water, garlic, beans, tomatos, onion, cilantro, thyme and salt. Bring to a boil then reduce to a simmer until thick. Add oil, vinegar, salt and pepper. Garnish with cilantro. Tabasco if desired.
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