This soup is so darn healthy, so filling, you'll be amazed!
But before we get to the recipe I thought it would be a good idea to share some...
• It's always a good idea to pick through dried beans to make sure there aren't any small twigs or stones that might break a tooth.
• Depending on the age, it's good to note that they could take 2 hours or longer to cook.
Fresher dried beans will contain more moisture and cook in less time.
• Pre-soaking black beans overnight will significantly reduce cooking time.
Cover with 2 inches of water and allow for expansion in the container.
Drain and cover with fresh water before cooking.
• In hot weather kitchens, refrigerate black beans while they soak to prevent fermentation.
• Quick-soak method: cover beans with water, bring to a boil, and boil for 2 minutes.
Remove from heat and let sit for 2 hours.
Drain, cover with fresh water and continue cooking.
• The beans may prematurely break up with a quick-soak method.
Use the overnight method for dishes where it is essential the beans stay whole, such as salads and relishes.
• Don't add salt or acidic ingredients such as lemon, vinegar, wine, and tomatoes until the beans are finished or nearly done cooking.
Adding any earlier can cause the beans to toughen.
• If additional water is needed during the cooking process, use boiling water rather than cold water.
• And best of all, is that the addition of the herbs known as summer savory and epazote can help reduce the flatulence suffered by many who eat beans.
So, let's get to the recipe.
It's a soup that eats like a meal...but use a spoon, because you'll want to get every last drop!
Prep. Time: 15 minutes
Cooking Time: 20 minutes
1 Tbs. olive oil.
1/2 c. onions, chopped.
1-1/2 tsp. ground cumin.
3/4 tsp. ground oregano.
1/4 tsp. thyme.
2 lb. canned b/beans, drained.
2.5 c. good-quality salsa, homemade or store-bought.
1-1/2 c. beef stock.
1/2 c. salsa.
1/4 c. low fat or no fat sour cream.
1/2 c. chopped fresh cilantro, loosely packed (plus extra for garnish).
Heat oil in a heavy non-reactive saucepan over medium high heat.
Sauté onion 4-5 minutes or until onion turns golden.
Stir in next 3 ingredients and sauté 1 minute, stirring constantly.
Transfer to a food processor or blender.
Add next 4 ingredients and purée until mixture is smooth.
Return mixture to pan and simmer over low heat 20 minutes, stirring frequently.
Serve soup with a dollop of low fat sour cream and sprinkled with cilantro.
Really hearty, healthy and flavorful soup.Tweet
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