Читать книгу Gluten, Wheat and Dairy Free Cookbook: Over 200 allergy-free recipes, from the ‘Sensitive Gourmet’ - Antoinette Savill, Antoinette Savill - Страница 13

I find black beans culinarily challenging at the best of times – their need for long hours immersed in water had discouraged me from using them, but inspired by one of the great chefs I find that they are indeed a delicacy and well worth the extra effort.

For an authentic Mexican dish serve the soup with Chilli and Herb Cornbread (see page 246).

Serves 6

1 large onion, peeled and chopped

2 red chillies, seeded and chopped

3 tablespoons of olive oil

255g/9oz/1½ cups of dried black beans, soaked in water overnight and then drained

1 clove of garlic, peeled and crushed

2 litres/70fl oz/2 quarts of water mixed with 2 tablespoons of (GF) vegetable stock (bouillon) powder

2 celery stalks, trimmed and sliced

2 carrots, trimmed and sliced

2 sprigs of thyme

2 bay leaves

1 teaspoon each of ground cloves and ground mace

Salt and freshly ground black pepper

3 tablespoons of chopped coriander (cilantro) leaves

In a large pan, cook the onion and chopped chillies in the oil for 5 minutes, until soft but not brown. Add the black beans and garlic. Pour in the water and stock (bouillon) powder.

Add the celery, carrots, thyme, bay leaves and spices. Season to taste and simmer for 1½ hours, or until the beans are soft. Top up with more water if necessary.

Cool, remove the bay leaves and liquidize. Adjust the seasoning if necessary.

Serve hot with a sprinkling of chopped coriander (cilantro) and slices of Chilli and Herb Cornbread.