sherried black bean soup
 
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. 
 
1-1/2 cup  brown rice
2   15ounce cans black beans, drained and rinsed
1-1/2 cup  water
1 cup  chopped onion
1 cup  sliced celery
1 cup  diced carrot
1 Tbsp  vegetable oil
2 cup  chicken broth
1   jalapeno, seeded and diced (see note)
1/2 cup  bran
1/4 tsp  ground black pepper
1 Tbsp  sherry
1/2 cup  chopped green onion
1/2 cup  seeded and chopped tomato
 
cook rice according to package directions; set aside. 
meanwhile, reserve one-fourth of the black beans. purée the remaining 
beans with water in a blender or food processor; set aside. 
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. 
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. 
 
source: 
http://www.cooksrecipes.com/soup/sherried_black_bean_soup_recipe.html 
 
 
 
 
 
 
(ID: 75215) Mirror: rec.food.recipes: Mon, Dec 27, 2004


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