|
|
|
Black Bean Soup With Garlic Confit
|
|
|
1 cup black beans, soaked in water for 12 hours
3 epazote leaves*
1 onion, cut in half
1 clove garlic
3 green tomatoes, roasted whole
5 cups chicken stock
1/2 cup whipping cream
Salt and freshly-ground pepper, to taste
Garnish:
10 cloves garlic, cut into quarters
2 springs rosemary
2 bay leaves
1/3 cup olive oil
|
|
Place the beans, onion, epazote, garlic, green tomato and the chicken stock in a pot; bring to boil. Cook until
the beans are very soft. Pour the soup into a blender. Blend, then strain. Return to a clean pot. Add the cream and season with salt and pepper to taste.
For the garnish, place all the ingredients in a small pot and cook very slowly until the garlic is very soft. Place on top of soup. Serve.
|
|
|
*Epazote is a Mexican herb that can be found on the Mexican aisle of most larger grocery stores.
|
|
Recipe courtesy of the Ritz-Carlton Cancun.
|
|
The iParenting Media Awards program helps parents find the best products for their families. 