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Black Bean Soup

10 sun-dried tomatoes (not packed in oil)

1 cup of boiling water

1 1/2 cups finely chopped onions

1 jalapeno chile, minced, or 1/4 teaspoon of cayenne (or Cayenne Extra Virgin olive oil)

2 tablespoons of ultra premium extra virgin olive oil

1 teaspoon of ground cumin

1/3 cup of water

3 cups undrained canned tomatoes (28 ounce can)

4 cups undrained cooked black beans (two 16 ounce cans)

1/4 cup chopped fresh cilantro

additional water or tomato juice

yogurt or sour cream

In a small bowl, cover the sun-dried tomatoes with the boiling water and set aside.

In a soup pot, saute the onions, garlic and chile or cayenne in the oil for about 5 minutes, stirring frequently, until the onions are translucent. Add the cumin, 1/3 cup of water, and the juice from the tomatoes. Break up the tomatoes by squeezing them into the soup pot, or chop them coarsely right in the can and add them to the pot. Cover and bring to a boil. Lower the heat and simmer, covered, for 5 minutes. Add the black beans and their liquid, and continue to simmer, stirring occasionally to prevent sticking.

Drain and chop the softened sun-dried tomatoes. Add them to the soup and cook for 5 to 10 minutes longer, until onions are tender. Stir in the cilantro and remove the soup fromt he heat. Puree half of the soup in a blender or food processor and return it to the pot. If the soup is too thick, add some water or tomato juice. Reheat gently. 

Serve each bowl of soup with a dollop of yogurt or sour cream.

Recipe from Moosewood Restaurant Cooks at Home



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