Black Bean and Yam Pitas
INGREDIENTS:
4 c Vegetable; (or chicken)
-stock (up to 6)
2 c Rinsed black beans
1/2 c Chopped celery
1 lg Carrot; diced
1 lg Yellow onion; diced
1/4 c Vinegar
1 ts Orange or lemon peel; grated
1/2 ts Cinnamon
1 pn Cayenne; to taste, (as a New
-Mexican I use much more)
4 c Vegetable; (or chicken)
-stock (up to 6)
2 c Rinsed black beans
1/2 c Chopped celery
1 lg Carrot; diced
1 lg Yellow onion; diced
1/4 c Vinegar
1 ts Orange or lemon peel; grated
1/2 ts Cinnamon
1 pn Cayenne; to taste, (as a New
-Mexican I use much more)
Start with 4 cups of stock --
and add more as needed, depending on how thick you like your soup. Put all ingredients together in a pot and cook slowly for three hours.
Serve with the following garnishes to add to taste: non-fat sour cream or yogurt, chopped green onions, chopped red onions, chopped hard-boiled eggs, chopped tomatoes, chopped parsley, salsa.
Serve with a loaf of french bread, warm tortillas or pita bread. This is black bean soup as it is made in Mexico where the soups are superb. Enjoy!
and add more as needed, depending on how thick you like your soup. Put all ingredients together in a pot and cook slowly for three hours.
Serve with the following garnishes to add to taste: non-fat sour cream or yogurt, chopped green onions, chopped red onions, chopped hard-boiled eggs, chopped tomatoes, chopped parsley, salsa.
Serve with a loaf of french bread, warm tortillas or pita bread. This is black bean soup as it is made in Mexico where the soups are superb. Enjoy!