01-31-2007, 04:22 AM
1 cup dried black beans
8 cup lowfat chicken broth approximately
2 sm bay leaves
1 tbl olive oil
1 lrg onion coarsely chopped
1 sm garlic clove finely chopped
1 cup canned chopped tomatoes drained
2 tbl red wine or to taste
1 tsp sugar
1/4 tsp black pepper
1 1/2 cup elbow macaroni
2 lrg red bell peppers roasted
peeled and cut into medium dice
GARNISH
flatleaf parsley and
green onion finely chopped together
Method :
Wash and pick over beans. Cover with an inch of water and bring to a rapid boil. Boil for 2 minutes and turn off heat. Allow to sit, covered, for 1 hour.
Drain beans and cover with 3 cups of the chicken stock. Bring to a boil and turn heat down to a simmer. Add bay leaves. Simmer until the beans start to get tender, about 1 hour and 30 minutes.
Meanwhile, heat the olive oil and saute the onion until wilted and starting to brown, about 7 minutes over medium heat. Stir in the garlic and continue to cook for another minute or so. Scrape the onion-garlic mixture into the beans and add the tomatoes. Continue cooking, adding more stock if necessary, until beans are done. This can take up to another hour. Add wine, sugar, pepper, and balance of the stock.
To serve, boil macaroni in very well salted water for 6 minutes. Drain and add to the bean mixture along with the diced red pepper. Simmer just long enough to com pletely cook the macaroni. Allow to sit for about 5 minutes before serving. This probably will not need salt, but correct seasoning if necessary.
If you have cooked the soup too rapidly you may have evaporated too much of the liquid. In that case, add a bit more stock. However, this should be a very thick soup. Sprinkle with chopped flat-leaf parsley and green onion, if desired.
Serves 6
Serve with cornbread, sticks, or crackers.
8 cup lowfat chicken broth approximately
2 sm bay leaves
1 tbl olive oil
1 lrg onion coarsely chopped
1 sm garlic clove finely chopped
1 cup canned chopped tomatoes drained
2 tbl red wine or to taste
1 tsp sugar
1/4 tsp black pepper
1 1/2 cup elbow macaroni
2 lrg red bell peppers roasted
peeled and cut into medium dice
GARNISH
flatleaf parsley and
green onion finely chopped together
Method :
Wash and pick over beans. Cover with an inch of water and bring to a rapid boil. Boil for 2 minutes and turn off heat. Allow to sit, covered, for 1 hour.
Drain beans and cover with 3 cups of the chicken stock. Bring to a boil and turn heat down to a simmer. Add bay leaves. Simmer until the beans start to get tender, about 1 hour and 30 minutes.
Meanwhile, heat the olive oil and saute the onion until wilted and starting to brown, about 7 minutes over medium heat. Stir in the garlic and continue to cook for another minute or so. Scrape the onion-garlic mixture into the beans and add the tomatoes. Continue cooking, adding more stock if necessary, until beans are done. This can take up to another hour. Add wine, sugar, pepper, and balance of the stock.
To serve, boil macaroni in very well salted water for 6 minutes. Drain and add to the bean mixture along with the diced red pepper. Simmer just long enough to com pletely cook the macaroni. Allow to sit for about 5 minutes before serving. This probably will not need salt, but correct seasoning if necessary.
If you have cooked the soup too rapidly you may have evaporated too much of the liquid. In that case, add a bit more stock. However, this should be a very thick soup. Sprinkle with chopped flat-leaf parsley and green onion, if desired.
Serves 6
Serve with cornbread, sticks, or crackers.