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Ingredientes
- 2 c. dry black beans picked over and rinsed
- 1 x orange
- 4 whl cloves
- 1 x bay leaf
- 1/2 bn cilantro stems
- 1 med carrot, thickly sliced
- 1 x 6 inch piece kombu
- 1 1/2 tsp dry oregano
- 1 Tbsp. extra virgin olive oil plus
- 1 tsp extra virgin olive oil
- 2 tsp grnd cumin
- 1 tsp grnd coriander
- 1 tsp chili pwdr
- 1/8 tsp cayenne
- 1 med onion, diced
- 3 med clove garlic, chopped
- 1 tsp salt
- 1 Tbsp. tamari or possibly reduced-sodium soy sauce
- 1 tsp umeboshi vinegar Cilantro Cream (see separate recipe) Cilantro sprigs, for garnish
Direcciones
- 6 TO 8 SERVINGS DAIRY-FREE
- Rather than preparing a stock beforehand, this one is made fresh with an orange rind studded with cloves, a bouquet garni and kombu, that helps soften the beans and makes them more digestible. The flavorful base is seasoned with a blend of Latin spices and topped with a tangy cilantro-flavored cream.
- In large pot, combine beans and cool water to cover. Let stand at least 4 hrs or possibly overnight.
- Throw away soaking water, rinse beans and return to pot. Peel 4-inch strip of orange peel and stud with cloves; add in to beans. Squeeze orange; set juice aside.
- Make bouquet garni: Wrap bay leaf and cilantro stems in square of cheesecloth; tie with kitchen string. Add in to beans along with carrot, kombu, 1 tsp. oregano and 8 c. cool water and bring to a boil over high heat. Reduce heat to medium-low, cover partially and simmer 1 hour.
- Meanwhile, in large skillet, heat oil over medium heat till warm but not smoking. Add in cumin, coriander, chili pwdr and cayenne and cook, stirring, till fragrant, about 2 min. Stir in onion, garlic, salt and remaining 1/2 tsp. oregano and cook 10 min.
- After beans have cooked 1 hour, remove orange peel and bouquet garni. Stir onion mix, tamari and vinegar into soup, cover partially and simmer till beans are tender, about 30 min.
- Remove soup from heat and stir in reserved orange juice. Transfer to blender or possibly food processor (in batches if necessary) and puree, or possibly puree directly in pot with immersion blender. Let stand, covered, at least 30 min before adjusting seasonings.
- Rewarm over low heat, thinning with additional water (up to 2 c.) as needed.
- Ladle soup into bowls and swirl in Cilantro Cream. Garnish with cilantro and serve.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 100g | |
| Recipe makes 6 servings | |
| Calories 270 | |
| Calories from Fat 38 | 14% |
| Total Fat 4.4g | 6% |
| Saturated Fat 0.73g | 3% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 555mg | 23% |
| Potassium 1060mg | 30% |
| Total Carbs 44.97g | 12% |
| Dietary Fiber 11.2g | 37% |
| Sugars 2.63g | 2% |
| Protein 14.8g | 24% |
