Minced chicken with vegetables in lettuce cups (May 2003) Easter Lamb roasted with artichokes and potatoes (April 2003) Flourless Chocolate Cake with Chocolate Glaze (February 2003) Potato Leek Soup with cheese (January 2003) No bake egg nog cheese cake (December 2002) Pecan Pie with Bourbon Creme (Good Housekeeping) Chicken Enchiladas (November 2002) Spicy Black Bean Soup (October 2002) No Bake Creme Brulee (September 2002) Anise Ricotta Cake (August 2002) Chocolate, Pecan & Dried Cherry Cookies (July 2002) Seafood Torte (June 2002) Shrimp & Sesame Sticks with Apricot Sauce (May 2002) Damn Fine Gumbo (April, 2002)

Spicy Black Bean Soup 2 cups dried black beans, soaked overnight 8-10 cups fresh or canned chicken or vegetable stock 3 tablespoons olive oil 1 medium onion, diced 4 garlic cloves, chopped 2 bay leaves 1 teaspoon ground cumin 1 teaspoon ground coriander 1 tablespoon chipotles in adobe sauce salt & pepper Drain the beans thoroughly and transfer the beans to a large stockpot. Add enough stock to cover the beans by about 2 inches. Bring to a boil, cover and simmer for about an hour. Stir from time to time, making sure the beans do not stick to the bottom of the pot. In a nonreactive skillet, heat the olive oil and sauté the onion and bay leaves until the onion is tender. Add chopped garlic and the cumin, coriander and chipotle peppers. Cook for 2-3 minutes. Add to pot of beans and stir until well blended. Cook for 45 minutes or until beans are tender. Add salt and pepper to taste. Serve with sour cream and pico de gallo.

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Shepard's Point


117 Queen St., Beaufort, NC 28516  | Telephone: (252) 728-3899 | Fax: (252) 728-1641 | email: chef@beaufortgrocery.com