A small bowl of this black bean soup fills you up for a long time. We need to eat more black beans since they have so many health benefits. I like to spice it up with some cumin and cayenne pepper.
 |
| Garnished with rice, crispy bacon, onion, avocado and cilantro |
Black Bean Soup with Rice
1 can black beans
1/2-1 can chicken broth
1 Vidalia onion diced, reserve half for topping
1 piece garlic minced
A few slices bacon
1/4 tsp thyme
1/4 tsp oregano
1 bay leaf
Dash of cayenne pepper
1 tsp cumin
1 Tbsp flour, optional
1 Tbsp sherry, optional
Salt and pepper to taste
For topping:
1 cup cooked rice
1 avocado diced
Handful cilantro
Splash of lime before serving
Blend half can of black beans in the blender till smooth. Sauté bacon in its own fat till crispy, take them out with a slotted spoon on a paper towel to drain the excess fat. Soak up the excess fat with a paper towel if there is too much fat left in the pan. Sauté onions and garlic in the bacon fat, adding thyme, oregano, salt and pepper. Add flour and coat the onion mixture well. Add sherry and deglaze the bottom of the pan. Add chicken broth and whole black beans along with the blended black beans and stir well until slightly thickened. If you like it soupy, add the whole can of chicken broth. I used about 1/2 can for this dish. Toss in cumin, cayenne pepper and a bay leaf. Cook for 20 minutes or so. Add any toppings you like.
Black beans are rich in protein, antioxidants, vitamins and trace minerals, not to mention the soluble fiber that would regulate the blood sugar levels and lower the risk of heart diseases.
Black beans are also known to break down the sulfites found in various foods. Sulfites can sometimes cause rapid heartbeats and disorientation for sensitive people.
Click if you like this post
No comments:
Post a Comment