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964785 -- BLACK BEAN SOUP

2 qts. water
1/2 lb. lean pork cubes
3 garlic cloves, minced
radishes, finely shredded cabbage,
minced
fresh chili peppers & sour cream
Rinse beans. In a Dutch oven, combine beans and water. Bring to a boil.
Reduce heat; cover and simmer until beans wrinkle and crack, about 1 1/2 hours.
Add onion, pork, salt, garlic and oregano. Simmer, covered, 1 1/2 to 2 hours or
until beans and pork are tender.
6 c. broccoli
1/2 c. flour
2 c. milk
2 eggs
2 c. or 1 pt. half and half
Salt & pepper to taste
Cook broth and vegetables on medium-high in large pot 15-20 minutes; reduce
heat. In separate pot, melt butter. Add flour. Cook until bubbly on mediumhigh.
Add milk; boil. Mix eggs and half and half, then add to milk-flour
mixture. Stir until very, very thick. Add to vegetables. Cool medium-low for
5 minutes. Add regular milk, it too thick.



   

 

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