Black Bean Soup and Chive Blossoms

Title:
Black Bean Soup and Chive Blossoms

Yield:
6 Servings

Categories:
Celebrity,
Soups,
Stews,
Chowders




Ingredients:




------------------------------BLACK
BEAN SOUP------------------------------


     1 lb Dried black beans


     1 tb Unsalted butter


     1 c  Finely chopped wild onions


     3    Garlic cloves; peeled and


          -crushed


     1 ts Salt


   1/4 ts Black pepper


    10 c  Water





--------------------------HOMEMEADE
TORTILLA CHIPS--------------------------


     4    Corn tortillas; (6"


          -diameter)


     1 c  Sunflower oil


   1/2 c  Coarsely ground blue


          -cornmeal


          Purple chive blossoms;


          -chopped chives and sour


          -cream for garnish





 Soak the beans overnight in water to cover. The next day, drain the beans.


 Melt the butter in a large saucepan over medium heat, add the wild onions


 and saute until translucent, about 3 minutes. Add the garlic, saute 1 more


 minute, and add the drained beans, salt, pepper, and 4 cups of the water.


 Bring to a boil over high heat, then reduce the heat and simmer, covered,


 30 minutes, stirring occasionally to avaoid burning the beans.


 


 Add 4 more cups water and cook, uncovered, another 30 minutes, again


 stirring occasionally.


 


 Add the remaining 2 cups water and cook 20 minutes, until the beans are


 soft but still firm.


 


 While the beans are cooking, prepare the tortilla chips. Stack the


 tortillas on a work surface. With a sharp knife, cut the round tortillas


 into 3 interlocking triangles.


 


 Heat the oil over medium hihg heat in a skillet until it is very hot but


 not smoking. Carefully place each tortilla triangle in the oil; be careful


 of splatters. Allow the tortillas to cook 30 seconds and, with a fork, turn


 the tortillas over, then repeat the process with the remaining tortillas.


 


 Remove the chips from the oil and dip a corner of each chip into the blue


 cornmeal. Place on a paper towel to drain off excess oil.


 


 Garnish the soup with the chips, purple chive blossoms, and chopped chives.


 Serve hot with the sour cream on the side.


 


 >From "Native American Cooking," by Lois Ellen Frank, converted by


 MC_Buster.


 


 Recipe by: "Native American Cooking," by Lois Ellen Frank


 


 Posted to recipelu-digest by Badams 
on Feb 25,


 1998