Thursday, February 13, 2014

Black (Magical) Bean Soup

Onions chopped and peppers diced,
Garlic minced and carrots sliced;
Broth of veggies, beans of black,
Every spice within the rack.
Simmer for a good long time,
add coconut, tomatoes, lime;
For a dinner so nutritious,
Brew this soup, 'cause it’s delicious.

Black (Magical) Bean Soup
~ 1 tbsp. coconut oil
~ 1 large onion, diced
~ 1 large stalk celery, chopped fine
~ 1 large carrot, diced
~ 1 large red bell pepper, diced
~ 2 tsp. each: cumin, chili powder
~ 1 tsp. each: salt, thyme, oregano, marjoram, basil, cilantro, smoked paprika, adobo seasoning
~ 1/2 tsp. cinnamon
~ 1/4 tsp. cayenne
~ 2 bay leaves
~ 4-5 cloves garlic, minced
~ 1 15 oz. can diced, fire-roasted tomatoes, including liquid
~ 3 15 oz. cans black beans, drained
~ 2 cups no chicken broth
~ 1 15 oz. can "lite" coconut milk
~ 1 tbsp. hot sauce (I like Frank's)
~ Juice of 1 lime

~ In a large, heavy bottomed pot, melt the coconut oil and sauté the onion, celery, and carrot over medium heat for about 5 minutes. 
~ Add the bell pepper and dried seasonings, stir well, and continue cooking another 10 minutes, until the vegetables are softened.
~ Add the garlic, cook for about a minute, then add the tomatoes and cook 5 minutes more.
~ Stir in the beans and the broth, cover the pot, and bring just to a boil. 
~ Reduce the heat to a simmer, crack the lid a bit, and continue cooking for about an hour, until the mixture is quite soft and beginning to thicken. Stir occasionally to make sure it doesn't stick.
~ Remove and discard the bay leaves, and add the coconut milk, hot sauce, and lime juice; cook about 5 minutes more.
~ With an immersion blender, partially purée the mixture; the soup shouldn't be completely smooth, but should still have some texture. If it seems too thick, you can add a bit of water or broth.
~ Taste for seasoning and serve hot, optimally with cornbread
Peace! The charm's wound up.

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