Brazilian Black Bean Soup

 

1 lb black turtle beans

¾ lb lean bacon

2 qts chicken stock

2 medium onions peeled and rough chopped

4 cloves of garlic peeled and crushed

1 Tbl cumin seed

1 Tsp crushed red pepper

2 bay leaves

Salt to taste

1) Soak the beans overnight in cold water

2) Render bacon and sauté onion and garlic in the fat with the bacon

until the onions are soft and golden

3) Add drained beans, chicken stock and spices to onion mix

4) Cook until beans are tender and puree in food processor

5) Strain soup through coarse colander and season to taste

6) Serve in warm bowl with diced raw onions on the top

 

 

  If you have any ideas for our special theme dinners or an idea for our new menus

email them to us and we will take them into considersation.  Thank you and enjoy the recipe!

 

ROSEMARY AND SAGE

26 Hamburg Turnpike, Riverdale, New Jersey 07457

973 616-0606



2004 rosemary and sage