*  Exported from  MasterCook  *
                          Broadway Black Bean Soup
 Recipe By     : The Broadway’s California Cafe’s
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Mexican                          Press Enterprise
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1 1/2  cups          dried black beans -- washed and picked
                          -- over for stones
                         Cold water to cover beans
      1/4  cup           vegetable or olive oil
    1      large         onion -- chopped
    1      bunch         cilantro -- stemmed and chopped
    8      cloves        garlic -- minced
    2 1/2  tsp           cumin
    2      tsp           coriander
      1/2  tsp           oregano -- crushed
    4 1/2  tsp           New Mexico chili powder
    1 1/2  tsp           red chiles -- crushed
   28      ounces        pureed tomatoes -- canned
    1      tsp           fresh ground pepper
    3      cups          chicken broth
                         garlic to taste
    4      tablespoons   brandy or sherry
                         fresh ci
 Clean beans, cover with water and soak overnight.  Drain before placing
 beans in a large stock pot and covering with cold water.  Bring to boil,
 lower temperature to low, cover and simmer 2 1/2 to 3 hours or until beans
 are very tender.
 NOTE:  If you have a crock pot, cook beans overnight or all day on low.  Do
 not add salt - it makes the beans tough.
   In a large skillet heat the oil of your choice; saute onion, cilantrol,
 garlic, cumin, coriander, oregano, chili powder and red chilies until onion
 is tender.  Stir in tomatoes, pepper, chicken broth and garlic to taste.
 Cook 5 minutes over medium heat; set aside.
   Drain beans; cool and puree.  Return to stock pot, add contents of
 skillet and stir well.  Turn heat to medium and cook soup until heated
 through.  Add additional broth if soup is too thick.  Stir in brandy or
 sherry.  Spoon soup into bowls.  Garnish with freshly grated Parmesan
 cheese and cilantro.
   Optional:  A tablespoon of sour cream on top of each bowl or 1 tablespoon
 Guacomole Crudo.  (Recipe follows)