Black Bean Gazpacho

Ingredients:
  • 2 cups dried black beans, sorted and rinsed
  • 6 cups richly flavored veggie broth
  • 2 large onions, finely chopped
  • .5 cup celery, chopped
  • .5 cup carrots, chopped
  • 1 Tbsp lemon juice
  • Optional garnishes: chopped cucumber, chives, bell peppers, tomatoes; croutons; thin lemon slices
MoreRecipes.com image placeholder
Preparation:

Do the soaking thing with the beans - 1 hour after boiling or overnight, whichever you and your intestines prefer). Drain and rinse well.

Place beans in a saucepan with stock, onion, celery, carrots, and lemon juice. Bring to a boil, then simmer slowly, partially covered for 2 hours. Pureé veggies and beans with the liquid.

Reheat to a simmer or chill. Taste and adjust seasoning. Add a little more stock if it's too thick. Ladle into wide bowls and serve garnishes separately in smaller bowls.

Servings: 6
Source: Sarah Gross, March 1993, Vegetarian Times Magazine
Submitted by: Recipe Group Member
Date: Oct 4, 1993






  • print page button