I use dried beans, but if you’re in a pinch, use canned.
- 1c dry black beans (half a regular size bag)
If you have forgotten to soak them overnight, don’t fret. Inspect the beans, put in a good-sized pot and fill with water. Bring water to a boil, cover the pot and let sit for at least an hour, test the bean for tenderness, drain off the water and then they’re ready! Set aside.
In a skillet or heavy-bottomed pot, sautee in a bit of olive oil or butter:
- 1 large onion
- 3 cloves garlic (or to taste)
- frozen corn
- frozen peppers
Add beans & some water into the sauteed mixture. Season with salt, pepper, crushed red pepper, paprika, cumin and whatever other kinds of spices you might like or seem appropriate. At this point if add:
- 1/2 – 1 can black olives (if you like them)
- 1/2-1 large can of tomatoes (or fresh if in season)
And just before serving, top with
- grated sharp cheese
A thicker version of this soup is delicious over rice, polenta or corn cakes. A thinner version of this soup accommodates polenta dumplings really well.
Tags: black bean, garlic, onion, soup, Soupy Sunday, vegan, vegetarian
December 22, 2009 at 6:08 pm |
Soak the beans at least 4 hours.
Group A
1 c chopped onion
3 cloves crushed garlic
1 lge chopped carrot
1 stalk chopped celery
or green pepper
1 tsp. ground coriander
1+1/2 ground cumin
2 tbs oil
Group B
2 cups black beans
3.5c water or stock
2 tbsp salt
2 ORANGES, peeled, sectioned, seeded
1/5 c orange juice
1 tbs sherry ( I omit)
1/4 tsp red pepper, and black pepper
1/2 tsp fresh lemon juice
Rinse the beans, over them with water -let soak several hours.
Pour off excess water. Place in saucepan with 3.5 cups of stock/salt. Bring to a boil, cover, simmer 1.5 hours over very low heat.
Saute group A –beginning with onions and garlic. If necessary, add a little water to the veggies to steam them along. When all seems just as it should be, add saute’ to the beans. Let the soup continue to simmer over lowest possible heat.
Add group B– to soup. Give it a stir, cover and sit down for 10 minutes. Return to soup, refreshed. (that’s what it says!) Ask yourself if this soup suits you. Is it too thick? Add water. Do you want it thicker, heartier? You can puree’ (which I do) some or all of it in blender.
Serve topped with sour cream or yogurt!