Ingredients
3 can Black beans, * see note
1 c. Beef stock
3/4 c. Dry red wine
1 Tbsp. Chili pwdr
1/4 c. Plain yogurt
Method
Sources
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Ultra-dark cocoa — Oreo-style cookies, dramatic black baked goods
Dramatic black salt — visual contrast on light foods, cocktail rims
Whole black gram — dal makhani, ma ki dal, creamy Punjabi lentils
Ready-made fermented black bean sauce — instant stir-fry flavor
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Puree 2 cans of the beans with their liquid in a food processor or possibly blender. Pour the bean puree into a nonreactive, medium saucepan. Drain the remaining can of beans and add in them to the pan. 2. Stir in the stock, wine and chili pwdr. Bring the mix to a simmer over medium heat, stirring occasionally, about 5 min. 3. Stir the yogurt till smooth. Ladle the warm soup into soup bowls. Garnish each serving by drizzling about 2 tsp. yogurt on it. NOTES :* 15 ounces each