Tuesday, February 28, 2012

Black Bean Soup

My oldest son and his wife are living with us until their house is finished. We have had such great fun
and fabulous food. Grant loves to cook and he is an organic nut.
 I found something to make that he actually ranted about.
photo courtesy of whole foods
Grant even does the grocery shopping, so when I "text" him the list of ingredients, my
 version of this recipe did change a bit. See below for the changes.

SIMPLE BLACK BEAN SOUP
Serves 8

Cooking dried beans is low maintenance and a great value. Make sure to plan ahead and allow time for soaking the beans. Serve with hot sauce or salsa, if you like.
Ingredients

1 pound dried black beans (about 2 1/2 cups), rinsed
2 medium onions, chopped
1 large red bell pepper, seeded and chopped
4 cloves garlic, finely chopped
1 tablespoon ground cumin
1 teaspoon ground chipotle pepper
2 tablespoons chopped fresh cilantro
2 tablespoons nutritional yeast
1 tablespoon fresh lime juice
1/2 ripe avocado, chopped

Method
Soak the beans overnight or 6 to 8 hours prior to cooking. Drain and rinse.
In a large pot, bring 1/2 cup water to a simmer over medium-high heat. Add onions, bell pepper and garlic and cook, stirring frequently, until onions are translucent and beginning to brown, about 10 minutes. Stir in cumin and chipotle and cook 1 minute, stirring. Add drained beans and 10 cups water. Bring soup to a boil, then lower to a simmer and cook, uncovered, for 1 1/2 to 2 hours, until beans are tender. Remove 4 cups soup and carefully purée in a blender. Return purée to pot and stir in cilantro, nutritional yeast and lime juice. Spoon into bowls for serving and garnish with avocado.


MY VARIATION:
I asked for black beans not even thinking about the dried version or the canned version. I got canned black beans (organic) so I skipped the soaking. Followed the recipe, omitting the yeast and threw it all in the crock pot to warm. I tried the puree step also but it didnt work for me, so this was a cross between a soup and an a salsa. Delicious and good for you. The leftovers were great with my eggs this morning also.
 (Yes the egss that Grant cooked for me.)
Man, I am going to miss them when they move.
Thank goodness their home will be close to my work.
Maybe I can swing by on my way home and they can leave a doggy bag on the front porch.

4 comments:

  1. mmmmmm... this recipe sounds really good. I like making chili or black bean soup or tortilla soup, all mostly the same ingredients. I haven't tried the ground chipotle pepper. Great idea!

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  2. Looks nice I did an asparagus soup recently http://caroleschatter.blogspot.co.nz/2012/01/asparagus-soup.html

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  3. Looks delicious, can't wait to try it. Question....what is the nutritional yeast used for, and can it be omitted?
    Thanks,
    Desi

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  4. I assumed the yeast was used as a thickening agent. Since I didnt "mash" up a bunch of the beans. Since I didnt do that part I also left out the yeast.

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