Ingredients
4 cups chicken broth
1 lb black beans soaked overnight and rinsed well
4 garlic cloves crushed
1 lg onion chopped
2 carrots chopped
1/2 cup baking cocoa
1 Tbs cumin
3 tbs chili powder
2 bay leaves
1 cup orange juice
1 cup coconut milk
salt and pepper
Salsa:
1 cup diced seeded plum tomatoes
1/4 cup chopped fresh cilantro
3 tablespoons chopped onion
2 tablespoons fresh lime juice
* I liked it with less Cocoa (or maybe NONE?) - /LB
1 lb black beans soaked overnight and rinsed well
4 garlic cloves crushed
1 lg onion chopped
2 carrots chopped
1/2 cup baking cocoa
1 Tbs cumin
3 tbs chili powder
2 bay leaves
1 cup orange juice
1 cup coconut milk
salt and pepper
Salsa:
1 cup diced seeded plum tomatoes
1/4 cup chopped fresh cilantro
3 tablespoons chopped onion
2 tablespoons fresh lime juice
* I liked it with less Cocoa (or maybe NONE?) - /LB
Cuisine: Cooking time: 155 mins Serving: 8 people
Saute vegetables until translucent. Add broth and black beans. Bring to a boil.
Reduce to simmer and add bay leaves and simmer 2 hours until beans are
tender. Add cocoa, cumin, chili powder, orange juice and coconut milk.
Cook 20 minutes. more. Then thicken with a mixture of 1/2 c water and 4 tsp
or so of cornmeal and add to soup to thicken. Cook 15 minutess more. salt and
pepper.
**** Top w/ cilantro tomato salsa
Salsa:
Mix all ingredients in small bowl. Season to taste with salt and pepper. (Can be prepared 6 hours ahead. Cover and chill.)
Meal: Food type:
