My family loves black beans. We eat them so often I buy them in bulk now. My oldest daughter loves my homemade black bean dip (that recipe will be posted the next time I make it). I add them into tacos, make black bean and beef enchiladas, and I've posted my Black Bean and Andouille Sausage recipe recently. I found a recipe for a Black Bean Soup that I had been dying to try, and finally got a chance to make it last week. It was so good! I think it makes a fabulous lunch, especially as it gets colder outside.
2 Tablespoons Extra Virgin Olive Oil
1 clove of garlic, crushed
2 large carrots, finely chopped
1 medium onion, finely chopped
2 15.5 oz cans black beans. (I prefer the Goya brand, but I do also like the Trader Joe's brand)
1 cup or more chicken broth
1 tablespoon brown sugar
1 teaspoon ground cumin
1 teaspoon ground oregano
2 Bay Leaves
1 tablespoon white vinegar
2 tablespoons- 1/4 cup (depending on your taste) chopped fresh cilantro.
*Adobo ( or other hot sauce) to taste I used Nando's Peri Peri sauce because it is what I had on hand. You can buy it at The World Market.
1. Heat oil in a pot over medium-high heat. Add garlic and all seasonings, EXCEPT the hot sauce, and cook for about 30 seconds.
2.Add vegetables and saute, stirring often, for about 10 minutes, or until the veggies are tender
3. Add the chicken broth, beans, chopped cilantro brown sugar, and vinegar and bring to a boil.
4. Reduce heat to low and simmer, uncovered, for about 15 minutes or so, or until the soup thickens.
5. Remove the bay leaves and season with the hot sauce to taste. Garnish with fresh cilantro if desired.