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Kathleen's Kookery

 article about black bean soup recipt
2004-07-12
Hi all, and I apologize for my absence last week. There was no good
reason. I was just a little tired and was hoping that some of you might
be kind enough to pitch in and send me some good recipes. Please send
me some recipes. Please????

Okay, this week's is going to be for
all of you living down under. Its nice, warming, and full of flavor.
The rest of us Northern hemisphere folks will want to wait until late
fall or the winter to make it. Its for Black Bean and Barley Soup. This
stuff will stick with you and its too easy to make. The hardest part of
the work is getting out the pot. We have it several times during the
winter and I love to make it for guests.

Black Bean and Barley Soup

4 cans of black beans or 2 cups of dried black beans, cooked until soft.

2 large cans of crushed tomatoes or four tomatoes, finely diced, or just thrown into the blender.

3 cloves of garlic, well smashed.

1 large onion, finely chopped.

1 cup of pearled barley.

Fresh herbs of your choice, salt, and pepper.

Put
4 cups of water in your pot. Add the beans, tomatoes, garlic, and
onion. Let it simmer for about one hour. Do not rinse the beans; put
them in with all their juices! Stir occasionally to keep it from
burning on the bottom. Then, add the pearled barley, salt and pepper to
taste, and your choice of herbs. I usually use basil, parsley, and a
touch of thyme. If you dont have fresh herbs, then use dried, but use
either to taste. Let it simmer at less than a boil for another hour,
stirring more frequently. After the barley is expanded to full size,
re-taste, and add additional salt, pepper or herbs as necessary.

Serve with chunks of a hearty bread, sweet butter, and a good appetite!



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