Sesame Chive Tortilla Triangles
INGREDIENTS:
1 1/2 t Vegetable oil -beans, drained and rinsed
1 ea Onion, chopped 3 c Vegetable or chicken stock
2 ea Cloves garlic, minced 1 ea Carrot, grated
3/4 ts Cumin 4 t Fresh coriander or parsley
3/4 ts Coriander 1 t Lemon juice
2 cn (19oz each) white kidney Salt and pepper to taste
1 1/2 t Vegetable oil -beans, drained and rinsed
1 ea Onion, chopped 3 c Vegetable or chicken stock
2 ea Cloves garlic, minced 1 ea Carrot, grated
3/4 ts Cumin 4 t Fresh coriander or parsley
3/4 ts Coriander 1 t Lemon juice
2 cn (19oz each) white kidney Salt and pepper to taste
Saute onion and garlic until translucent. Add cumin and coriander and saute another minute or so. Add beans and stock and cook, covered for about 15-20 minutes. Stir grated carrot with fresh coriander, lemon juice and remaining oil. Set aside to allow flavours to blend. When beans are tender, puree until smooth. Serve in bowls with carrot salsa on top of soup. Origin: