Recipes
March 8, 2010
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Vegetarian Black Bean Chowder
3 Tbs. extra-virgin olive oil
2 onions, chopped
3 shallots, chopped
4 cloves garlic, chopped
1 tsp. salt
4 c. black beans, cooked and drained
1 28-oz. can crushed tomatoes
2 c. orange juice
3/4 tsp. cayenne pepper
1/4 c. rum (optional)
In a large pot over medium heat, add the extra-virgin olive oil, onions, shallots, garlic, and salt. Sauté for 5 minutes, or until the onions start to get soft. Add the black beans, crushed tomatoes, orange juice, and cayenne pepper. Bring to a boil, reduce heat and simmer for 10 minutes. Remove from the heat and whisk in the rum. Season with salt to taste.
Source: Rancho Gordo
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