Onion & black bean soup
Apr. 24th, 2012 07:42 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
mirrorshardRecipe by merrythebard's suggestion, after I invented it to feed them the other day. Makes a very thick soup to serve 4, more or less.
Take 4 largish onions (I used two red & two yellow, because that's what I had): chop & sautee them until soft & tasty.
Open & drain a tin of black beans (black turtle beans) and make up 500ml or so of stock. I used gluten-free veg stock, but if you don't need that then beef stock works very well indeed.
Scatter thyme liberally. Turn up the heat, & slosh a generous, er, slosh of brandy in. When it's bubbled off and smelling lovely, tip in the beans and the stock, and top up with about 200 or 300ml of beer. I used Bombardier, but anything on the darkish end of bitter works well, or stout.
Cover and leave to cook for 20 minutes or so.
Put in noodles, let them cook, and it's ready!
If you want to eat it the traditional way, put a slice of soft white bread and some mature cheddar in the bottom of the bowl before pouring the soup over.
merrythebard's suggestion, after I invented it to feed them the other day. Makes a very thick soup to serve 4, more or less.Take 4 largish onions (I used two red & two yellow, because that's what I had): chop & sautee them until soft & tasty.
Open & drain a tin of black beans (black turtle beans) and make up 500ml or so of stock. I used gluten-free veg stock, but if you don't need that then beef stock works very well indeed.
Scatter thyme liberally. Turn up the heat, & slosh a generous, er, slosh of brandy in. When it's bubbled off and smelling lovely, tip in the beans and the stock, and top up with about 200 or 300ml of beer. I used Bombardier, but anything on the darkish end of bitter works well, or stout.
Cover and leave to cook for 20 minutes or so.
Put in noodles, let them cook, and it's ready!
If you want to eat it the traditional way, put a slice of soft white bread and some mature cheddar in the bottom of the bowl before pouring the soup over.
