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Title: Black Bean Soup & Chive Blossoms W/ Homemade
Categories: Amerind Soup Bean
Yield: 6 Servings
BLACK BEAN SOUP | ||
1 | lb | Dried black beans |
1 | tb | Unsalted butter |
1 | c | Finely chopped wild onions |
3 | Garlic cloves, peeled and crushed | |
1 | ts | Salt |
1/4 | ts | Black pepper |
10 | c | Water |
HOMEMEADE TORTILLA CHIPS | ||
4 | Corn tortillas (6" diameter) | |
1 | c | Sunflower oil |
1/2 | c | Coarsely ground blue cornmeal |
Purple chive blossoms, chopped chives and sour cream for gar |
Soak the beans overnight in water to cover. The next day, drain the beans. Melt the butter in a large saucepan over medium heat, add the wild onions and saute until translucent, about 3 minutes. Add the garlic, saute 1 more minute, and add the drained beans, salt, pepper, and 4 cups of the water. Bring to a boil over high heat, then reduce the heat and simmer, covered, 30 minutes, stirring occasionally to avaoid burning the beans.
Add 4 more cups water and cook, uncovered, another 30 minutes, again stirring occasionally.
Add the remaining 2 cups water and cook 20 minutes, until the beans are soft but still firm.
While the beans are cooking, prepare the tortilla chips. Stack the tortillas on a work surface. With a sharp knife, cut the round tortillas into 3 interlocking triangles.
Heat the oil over medium hihg heat in a skillet until it is very hot but not smoking. Carefully place each tortilla triangle in the oil; be careful of splatters. Allow the tortillas to cook 30 seconds and, with a fork, turn the tortillas over, then repeat the process with the remaining tortillas.
Remove the chips from the oil and dip a corner of each chip into the blue cornmeal. Place on a paper towel to drain off excess oil.
Garnish the soup with the chips, purple chive blossoms, and chopped chives. Serve hot with the sour cream on the side. ********************
From "Native American Cooking," by Lois Ellen Frank
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