bknox
Head Chef
Black Bean Soup
I live on bean soup during the winter and it is one of my favorite foods along with a nice slice of warm cornbread. Because of a painful trip to the dentist I made bean soup that is blended smooth and it was excellent. Enjoy!
1 - 1 lb bag Black beans soaked overnight
1 or so Tablespoons Butter - Margarine is NOT butter.
3 Carrots, chopped
1 Onion, chopped
1 Celery Stick chopped
2 cloves garlic, chopped
1 teaspoon fresh ground cumin
1 teaspoon salt
1/2 teaspoon Cayenne powder
1/2 teaspoon Oregano
5 cups Beef Stock or 5 teaspoons beef base or bullion and 5 cups water
1 cup water
Fresh ground Black Pepper to taste.
In a medium high stock pot melt butter and sautee Carrots, Onion, Celery and garlic until soft. About 8 or so minutes, stirring on and off.
Add salt, cumin, cayenne and oregano and stir to combine.
Add Stock, water and re-hydrated beans and simmer for about 20 minutes to a half an hour.
Pour mixture into blender or food processor and blend until fairly smooth and pour back into stock pot. Add water if to thick and cook down if not thick enough, reheat and serve.
Serve with tortilla chips, grated cheese, sour cream and hot sauce or with corn bread. This recipe with less water or cooked down would make an excellent bean dip.
I live on bean soup during the winter and it is one of my favorite foods along with a nice slice of warm cornbread. Because of a painful trip to the dentist I made bean soup that is blended smooth and it was excellent. Enjoy!
1 - 1 lb bag Black beans soaked overnight
1 or so Tablespoons Butter - Margarine is NOT butter.
3 Carrots, chopped
1 Onion, chopped
1 Celery Stick chopped
2 cloves garlic, chopped
1 teaspoon fresh ground cumin
1 teaspoon salt
1/2 teaspoon Cayenne powder
1/2 teaspoon Oregano
5 cups Beef Stock or 5 teaspoons beef base or bullion and 5 cups water
1 cup water
Fresh ground Black Pepper to taste.
In a medium high stock pot melt butter and sautee Carrots, Onion, Celery and garlic until soft. About 8 or so minutes, stirring on and off.
Add salt, cumin, cayenne and oregano and stir to combine.
Add Stock, water and re-hydrated beans and simmer for about 20 minutes to a half an hour.
Pour mixture into blender or food processor and blend until fairly smooth and pour back into stock pot. Add water if to thick and cook down if not thick enough, reheat and serve.
Serve with tortilla chips, grated cheese, sour cream and hot sauce or with corn bread. This recipe with less water or cooked down would make an excellent bean dip.
