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Receta Black Bean Soup
by Patrick Travis

Black Bean Soup

It's winter, snows on the ground and I just finished plowing our road. What a great time for some warm comfort food and this black bean soup fills the bill perfectly.

Simple, not too spicy and full of flavor.

Calificación: 5/5
Avg. 5/5 1 voto
Tiempo de Prep: Southwestern
Tiempo para Cocinar: Raciónes: 4 cups/bowls

Va Bien Con: warm tortillas, sandwiches

Wine and Drink Pairings: Corona beer

Ingredientes

  • 1 ea 32 oz carton chicken stock or use homemade
  • 4 ea 15 oz cans black beans (look at the ingredients...get beans without sugar added!)
  • 1 ea 15 oz can diced tomatoes
  • 2 TB olive oil or other vegetable oil
  • 1 medium white onion, small dice
  • 2 large cloves garlic, pressed
  • 1 ts sea salt
  • 1/2 ts oregano (Mexican)
  • 1/2 ts crushed red pepper flakes
  • 2 bay leaves
  • Garnish
  • sliced or diced fresh jalapenos
  • sliced green onions
  • sour cream

Direcciones

  1. Heat olive oil in a large pot and saute onions and garlic till soft.
  2. Add tomatoes, salt, oregano and red pepper flakes and saute until liquid is reduced by 1/2.
  3. Add chicken stock and bay leaves to the tomato and onion mixture.
  4. Drain and rinse the black beans and add to the pot.
  5. Bring to a soft boil, turn down and simmer for 1/2 hour or longer (I let the pot simmer for about 2 hours but it's ready to eat after about 1/2 hour).
  6. Use an immersion blender to breakdown about 1/2 of the beans. If you don't have an immersion blender just mash some of the beans to thicken the soup.
  7. Dish up into bowls and garnish.