| Tortilla Black Bean Soup
2 tablespoons of vegetable oil
1/4 cup of diced celery
1/4 cup of diced onion
1/4 cup of diced bell pepper
1 1/2 cups of black beans
2 cups of water
2 teaspoons of salt
2 Corn tortillas
2 tablespoons of cilantro (Chinese parsley) |
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Boil the black beans in water for 2 minutes; remove from heat. Let soak in cooking water for 1 hour, or overnight if preferred. Sauté celery, onion, and bell pepper in oil, until slightly tender. Then in bean soup, add salt, cilantro, and sauté vegetables. Covered and simmer, until beans are soft, about 2 to 3 hours. Slightly mash some beans, and stir. In frying pan, warm up tortillas on both sides until they are bendable. Put a tortilla in bowl, then ladle black bean soup on top of the tortilla. Makes 2 servings. From Geminis MASSIVE MealMaster collection at www.synapse.com/~gemini |
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