RH Staff

From: Carlos Melendez, Coyote Crossing, Conshohocken, PA. Yield: 6 servings.

2 lb. black beans
3 cloves garlic
1⁄2 onion
2 oz. olive oil
5 leaves epazote
1⁄4 tsp. cumin
1 clove
1⁄2 tsp. oregano
3 cups heavy cream
5 cups chicken stock
to taste, salt

Soak black beans in water for 24 hours prior to cooking. After soaking, simmer beans in 2 quarts water. Add 1 clove garlic and ¹⁄4 onion. Cook until beans are very tender. Drain beans and save water. Puree beans, adding enough of the water for the desired texture for soup.

In second pan, add 2 cloves of chopped garlic and ¹⁄4 chopped onion and saute in olive oil. Add herbs and heavy cream to pan and mix together. Add chicken stock and black bean puree. Cook to a boil. Strain soup. Add soup to taste.

COYOTE CROSSING