I made this gobsmacking and satisfying meal from left over black beans I had defrosted (nothing like coming home from holidays to an empty fridge and being forced to raid the freezer!) I usually make soups as soups from the get go, but this approach makes the black beans first and then turns it into a soup, so consider this a two-fer recipe! As always, proportions are loosy-goosy and to your taste
Black Beans
2 cups black beans, soaked in salted water at least a few hours or overnight and drained
2 carrots chopped in 1/4" or smaller pieces
1 onion chopped
2 stalks celery (optional)
2 jalapenos or seranos chopped
3 cloves garlic chopped
tomato sauce, paste or 5-6 whole roma tomatoes (blanched and peeled)
1 cup water (or stock)
1 tsp paprika, chili powder and turmeric each
bay leaf
optional: corn
Garnish: chopped cilantro, avocado, chipotle pepper, yoghurt (or sour cream or crema mexicana), lime spritz, toasted tortilla strips, grated jack cheese
In large pot, heat up olive oil over medium heat. Add onions, carrots and celery. Saute until they are translucent and soft (6-8 minutes). Add chilis pepper, let cook through (2-3 minutes). Toss in drained beans, stir. Add the tomato paste or whole tomatoes and crush them gently. Add the liquid and spices and bay leaf. Make sure the liquid is enough to cover the beans. Over low heat let it simmer until the beans are cooked through (approx 1 hr). You may need to keep adding liquid. Taste for salt.
If you don't eat it all with rice and tortillas, try to leave the beans to "sit" for a day for the flavors to settle and meld. To make the soup, just add desired quantity of stock and bring to a boil.
To serve:
Granish with any combination of above or best-all of them. Serve with heated up tortillas (I like the hand made whole wheat ones from Trader Joes).
Black Beans
2 cups black beans, soaked in salted water at least a few hours or overnight and drained
2 carrots chopped in 1/4" or smaller pieces
1 onion chopped
2 stalks celery (optional)
2 jalapenos or seranos chopped
3 cloves garlic chopped
tomato sauce, paste or 5-6 whole roma tomatoes (blanched and peeled)
1 cup water (or stock)
1 tsp paprika, chili powder and turmeric each
bay leaf
optional: corn
Garnish: chopped cilantro, avocado, chipotle pepper, yoghurt (or sour cream or crema mexicana), lime spritz, toasted tortilla strips, grated jack cheese
In large pot, heat up olive oil over medium heat. Add onions, carrots and celery. Saute until they are translucent and soft (6-8 minutes). Add chilis pepper, let cook through (2-3 minutes). Toss in drained beans, stir. Add the tomato paste or whole tomatoes and crush them gently. Add the liquid and spices and bay leaf. Make sure the liquid is enough to cover the beans. Over low heat let it simmer until the beans are cooked through (approx 1 hr). You may need to keep adding liquid. Taste for salt.
If you don't eat it all with rice and tortillas, try to leave the beans to "sit" for a day for the flavors to settle and meld. To make the soup, just add desired quantity of stock and bring to a boil.
To serve:
Granish with any combination of above or best-all of them. Serve with heated up tortillas (I like the hand made whole wheat ones from Trader Joes).
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