Lenten Kitchen - Spicy Black Bean Soup
- Thu 11th March 2010, 1:45 pm
This recipe comes courtesy of my daughter-in-law, Lisa Dorr-Pozos. We had it for dinner the other night and it was delicious. It can easily be made with vegetable broth and the meat isn`t needed at all. Garnish with shredded cabbage or other greens if you like. Serve with bread or tortillas.
Spicy Black Bean Soup
1 pound dried black beans
Hot Sauce
Salt and Pepper
Water
Olive Oil
1 large white onion, finely diced
1 tsp ground cumin
2 tsps chili powder
2 dashes cayenne pepper
½ tsp dried oregano (or ½ tbsp chopped fresh)
4 cloves of garlic, finely minced/crushed
2 carrots, diced
3 ribs celery, diced
6 cups chicken stock or broth *
2 large bay leaves
1 can diced tomatoes, with juice
1 polska kielbasa, sliced*
1 cup corn kernels (plain or roasted, frozen or canned is fine)
Handful fresh cilantro, chopped
*Substitute vegetable broth and omit kielbasa for a vegetarian version
Rinse beans and put in a pot with enough water to cover. Add a palm full of salt and a couple of dashes of hot sauce. Bring to a boil and let sit off-heat, covered, for one hour. Drain water and add fresh water (salted again) and simmer on the stove or in a slow cooker until tender (about 2 more hours)
In a Dutch oven, drizzle bottom with olive oil and sauté onion, carrots and celery until onion is translucent. Add garlic, cumin, chili powder, cayenne, and oregano, and a couple pinches of salt and pepper, and sauté until fragrant. More spices can be added later, to taste.
