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Friday, March 6, 2015
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Martinsville Bulletin, Inc.
P. O. Box 3711
204 Broad Street
Martinsville, Virginia 24115
Toll Free: 800-234-6575

EVDO DEPOT - Click for Website
Contributed by: Kris Landrum
  • 2 TBS vegetable oil
  • 1 cup onion, finely chopped
  • 1 jalapeño pepper, finely chopped
  • 3 cloves garlic, minced
  • 1â�„2 cup summer savory leaves
  • 6 cups cooked black beans
  • 2 cups water
  • 4 cups chicken stock
  • 1 lime, juiced
  • 4 TBS olive oil
  • Salt and paprika to taste
In hot vegetable oil, sauté onions and jalapeno pepper for 3 minutes. Add garlic and half of the summer savory, and saute for another 3 minutes. Add 2 cups black beans and 2 cups water. Sauté, mixing constantly, until all water is absorbed by the beans and mixture acquires the consistency of thick puree. This will be the roux, or base, for the soup.
Add the chicken stock and boil for 5 minutes. Strain creamy liquid through fine sieve, pressing all juices and puree through. Return liquid to pot and add remaining 4 cups of beans, salt and paprika. Boil for another 5 minutes. Sprinkle with mixture of olive oil, lime juice and remaining fresh summer savory leaves.
Serve with flour tortilla chips, preferably homemade, or cut store-bought flour tortillas into wedges and deep fry for 5 minutes in very hot vegetable oil.
Serves six.
(This recipe was contributed as part of a "Cook of the Week" feature.)

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