Friday, March 11, 2011
Black Bean Soup
It is still cold and one of my favorite soups is a good black bean soup. First because I am Brazilian and Brazilians love beans (and rice), second because it's so rich in protein and nutrients.
I would usually cook the beans in a pressure cooker but for this recipe, I actually used canned beans as a short cut. This serves 2 as an appetizer portion or small entree. But is is simple to double the recipe.
2 cans of organic black beans (with no seasoning)
1/4 of an onion finely chopped
2 garlic cloves, pressed.
salt and pepper to taste
2 tbs olive oil
Blend the beans with 1 cup of water. Meanwhile saute the onions and garlic in olive oil, in a soup pot.
add the blended beans and let it simmer for 10 minutes. You can add a little more water if you think it's too thick. Season with salt and black pepper.
Serve hot with a parsley and egg garnish:
1 bunch of parsley finely chopped,
2 hard boiled eggs chopped
Extra virgin olive oil
lime juice, salt and pepper to taste
Make a little salad with these ingredients, and season well. I like the kick the lime gives. Scoop on top of the hot soup. Bom Apetite!