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January 2019

Soup Recipes

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Peanut Butter Chocolate Kisses

Peanut Butter Chocolate Kisses Recipe
1/3 c Butter or margarine softened 3/4 c Firmly packed brown sugar 1 Egg 1 ts Vanilla 1/2 c C...

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Sunday BlackBean Soup New York Times Recipe

Sunday BlackBean Soup New York Times recipe and other soup recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Quick tips & how to cook instructions & ingredient information Download & Print Sunday BlackBean Soup New York Times recipe  PDF


1 lb Dried black beans
2 Smoked ham hocks
3 c Chicken stock
4 Coarsely chopped carrots
3 Coarsely chopped onions
3 Coarsely chopped celery
1 T Chopped jalepeno pepper
3 Garlic cloves
1 t Cumin
1 c Dry sherry
1 Lime (juice)
To soak beans quickly, cover them with generous amount of water, cover pot, bring water to boil and boil 2 minutes. Remove cover and allow beans to sit in the liquid for one hour. Drain. In hot oil (1 2 Tb.), saute carrots, onions, celery, and garlic until onions are golden. Add cumin and jalepenos. When beans are ready to cook, add ham hocks to beans along with sauted vegetables, and chicken broth and enough water to cover. Cook for 1 1/2 to 2 hours, or until tender. Drain the bean mi ture and reserve cooking liquid. Puree beans and vegetables. Add sherry and lime juice and enough of the reserved liquid to make a thick soup. Can be served with chopped corriander or sour cream or lemon slice.

Sunday BlackBean Soup New York Times recipe and other soup recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Rating: 4.0 Rating 4.0
453 people have voted
Last Reviewed on 2019-01-17



Thursday, Jan 17 2019 Download & Print Sunday BlackBean Soup New York Times recipe  PDF   Soup recipes RSS   New

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Unicorn's Broccoli Mushroom Quesadillas
Unicorn's Broccoli Mushroom Quesadillas Recipe


1 Medium onion chopped 8 oz Fresh mushrooms sliced 2 Cloves garlic minced Pinch parsley Oregano Basil 2 tb Butter 8 Flour tortillas 2 c Chopped steamed broccoli 2 c Grated mild cheddar cheese Saute the onion mushrooms, garlic and herbs in the butter over medium heat until lightly browned, about 10 min. Spoon this mi ture over 4 tortillas that have been placed on lightly greased cookie sheets. Top each tortilla with broccoli and cheese and a second tortilla. Bake in a 350 oven until cheese melts, about 10 min. Cut each quesadilla into wedges to serve. Serves 4. ...

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