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Black Bean Soup-1

Source of Recipe

Chef R.W. Miller


Recipe Introduction

Also known as turtle beans, these black beans are adorned with green chiles to heat things up, fresh tomatoes to cool things down, brown rice for substance and a dash of sherry for culture.

List of Ingredients

1 1/2 cups brown rice
2 (15-ounce) cans black beans, drained and rinsed
1 1/2 cups water
1 cup chopped onion
1 cup sliced celery
1 cup diced carrot
1 tablespoon vegetable oil
2 cups Vegetable Broth
1 jalapeno, seeded and diced (see note)
1/2 cup bran
1/4 teaspoon ground black pepper
1 tablespoon sherry
1/2 cup chopped green onion
1/2 cup seeded and chopped tomato


Recipe

1.. Cook rice according to package directions; set aside.
2.. Meanwhile, reserve one-fourth of the black beans. Purée the remaining beans with water in a blender or food processor; set aside.
3.. In a large stockpot, cook onions, celery and carrots in oil until tender-crisp. Add broth, chiles, bran, pepper and the whole and puréed beans. Simmer uncovered for 10 to 15 minutes.
4.. Remove from heat and stir in sherry. Serve with rice and garnish with green onions and tomatoes.

Makes 8 servings.

Note: Working with jalapeños or other Chiles: Capsaicin is the ingredient in chiles that causes the burning sensation associated with fresh peppers. It's a good idea to use rubber gloves when handling fresh chiles. (Disposable surgical gloves, available at most drugstores, work best for this.) If you choose not to use gloves, be extremely careful not to touch any part of your body, especially your eyes. After you've finished handling the chiles, wash your knife and cutting board with hot soapy water to ensure that there is no carry-over to other foods that may come in contact with the peppers.