I know it's getting warmer in most parts of the country, but that only means one thing to San Franciscans: it's almost winter. Whether you live by the Bay and are feeling the encroaching chill roll in from the Pacific, or you're, well, anywhere else, this soup is a great way to either warm up or cool down. Don't be afraid of the habenero, it mellows out and the end result is a nice heat that is balanced nicely by the brightness of the citrus notes. (still make sure to wash your hands WELL after handling it though!)
*(As always, all ingredients organic, if possible- Aside from not being sprayed with toxins, organic ingredients are much higher in nutrients!)
Colombian Black Bean Soup
1 1/2 C black beans, soaked overnight
5 C water
1 habenero, minced
2t cumin
1 med onion, small dice
1 stalk celery, small dice
4 cloves garlic, minced
3 T orange juice
3 T lime juice
1 T extra virgin coconut oil
1/4 C chopped cilantro
1/4 C scallions, diced
pinch of sea salt
pinch of sea salt
Combine beans and water in a large pot. Bring to a simmer and cook until beans are tender, 1 1/2 - 2 hours
Meanwhile, in a large saute pan on medium heat, sweat the onion, celery, habenero, and garlic with the sea salt until they are crisp-tender, about 10-15 minutes.
Once the beans are soft, but not quite falling apart, add the vegetables to the beans and continue cooking another 1/2 hour.
When the beans are completely soft, add the orange and lime juice. Ladle into bowls and garnish with cilantro and scallions
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