It’s snowing on the East coast.
…and part of me would rather be in Mexico. Since that’s not happening anytime soon, I decided to bring Mexico to me…in the form of a Black Bean Soup. It’ll warm my heart and my tummy.
Black Bean Soup
– 1 tbsp butter
– 1 red pepper, diced
– 1 medium white onion, diced
– 1/2 jalapeno pepper, diced
– 2 scallions, diced
– 2 garlic cloves, diced
– Salt & pepper
– 1/2 tsp cumin
– 1/2 tsp chili powder
– 2 25oz cans organic black beans
– 3 25oz cans water
I halved the recipe since I was only serving 2 people and didn’t want leftovers.
Chop and assemble the veggies–garlic, red pepper, jalapeno, onion and scallions.
Toss into a heated pan with butter.
While the veggies sweat it out, drain 2 25oz cans of organic black beans and rinse lightly with water. If you are making 1/2 the recipe, like me, just use 1 can.
When the veggies have softened (about 3-5 minutes later), add the beans to the pot.
Mix it up.
Add salt & pepper.
And next the cumin and chili powder.
Next fill the empty black bean can(s) with water and add to the mixture. The great thing about this soup is there is no sodium-packed vegetable, chicken, or beef stock involved. Water does it good.
Cover to cook for 20 minutes on low.
When time has passed, you can eat it as is (chunky) or blend it up a bit like such: