| Ingredients |
1 lb White beans (like great
Northerns)
2 large Onions, diced
2 tbsp Ground cumin
1 tbsp Chili powder
1 tsp Poultry seasoning
2 To 4 oz cans diced green
Chiles
1 8 oz can salsa verde
(optional)
7 cup "chicken-like" or veggie
Stock
2 Bay leaves
1/2 lb Tomatillos, cleaned &
Quartered
1 cup Fresh cilantro, coarsely
Chopped
1 each Salt and pepper to taste
2 tbsp Fresh lime juice
1 cup Chopped green onions
1 each Optional - ff sour cream
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| Preparation |
Soak beans overnight or use quick soak method (bring beans and water to
cover by 1" to a boil for 5 min. Turn off heat and cover. Let sit 1 hour,
then proceed). Pour off soaking water and cover beans with fresh water and
bring to full boil. Lower heat and simmer. While beans simmer, in a large
soup kettle or dutch oven, saute onions using your favorite ff method (I
use a little stock), when translucent, add cumin, chili pd, poultry
seasoning, green chiles and salsa verde. Saute for 5 minutes, adding a
little stock if it begins to stick. Then add the rest of the stock, bay
leaves, tomatillos and 3/4 c cilantro. Bring to a boil and simmer uncovered
while beans continue to cook. When beans are just tender (1-2 hours) add
them to the soup pot and simmer everything together for another 1/2 hour.
Season with salt and pepper to taste. Just before serving, add the rest of
the cilantro and the lime juice, stir to blend. Ladle into big bowls and
top with green onions and an optional dollop of ff sour cream.
Posted by MAYFLIES@aol.com to the Fatfree Digest [Volume 16 Issue 27] Mar.
31, 1995.
Individual recipes copyrighted by originator. FATFREE Recipe collections
copyrighted by Michelle Dick 1995. Formatted by Sue Smith,
SueSmith9@aol.com using MMCONV. Archived through kindness of Karen
Mintzias, km@salata.com.
1.80á |
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