Heat oil in large skillet and add onion, garlic and cumin. Cook until onions are tender (about 5 minutes). Take 2 cans of black beans and place in blender with chicken broth and blend. Add this to the skillet and also add the salsa. Add the last can of black beans to the mixture. Add the lemon or lime juice. Cook for about 10 to 15 minutes, stirring frequently. When serving you may add a dollop of yogurt.
Wonderful served with thick slabs of homemade bread. Enjoy.
1 small round steak (about 8 oz.), cut into bite size strips * (I use left over meat)
1 Yellow onion, diced
2 cloves of garlic, minced
1 green bell pepper, diced
1 red bell pepper, diced
1 Anaheim chili, diced with seeds removed **
1 can black beans, drained
1 cup chicken stock
1 tsp. ground coriander
1 tsp. ground cumin
Cayenne or black pepper to taste
1 Tbsp. red pepper flakes (optional)
Fresh cilantro, chopped to taste
sour cream to garnish, if you want
*Chicken or shrimp can be substituted for the steak.
** You can use any chili, and if you want the soup really spicy, leave the seeds in.
Brown steak in skillet sprayed with nonstick spray if not using leftovers. Remove steak from pan. Respray pan with with non stick and add onions, garlic, all bell peppers and chili and "dry" saute until onion is translucent (about 5 minutes). Add black beans, cilantro and chicken stock, return steak to pan, cover and turn heat to medium low and cook for 15 minutes.
Garnish with sour cream.
Serve dish with a salad and bake polenta or warm tortillas.
In a small bowl, mash 1 can black beans until smooth; set aside. In a large saucepan, combine the remaining ingredients and remaining can of beans. Bring to a boil. Reduce heat; simmer covered for 10-15 minutes. Add mashed beans, stirring to combine. Discard bay leaf before serving.
This soup is made with my favorite kind of bean, other than green beans, of course. :) This tastes great!
1 1/2 lbs. black beans
2 quarts chicken broth
1/4 cup olive oil
1 Tbsp. cumin
salt, to taste
2 quarts water
2 green peppers, diced
5 cloves garlic, minced
1 tsp. oregano
1-2 onions, diced
Soak beans overnight and drain. Bring beans to boil in water and chicken broth and simmer until soft. Add vegetables and spices and simmer 30 minutes longer. Serve with rice, fresh minced onion and tortillas. Serves many. On the first day it is like a soup, on later days it can be more like a stew or dip as this thickens.
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Black Bean Soup
2 cups black beans
2 qts. cold water
4 Tbsp. butter
1/2 cup chopped celery leaves
1/2 cup chopped onion
2 medium sized carrots, chopped
2 stalks celery, cut up
4 whole cloves
2 bay leaves
8 grains mustard seed
2 tsp. salt
2 small cloves garlic
large ham bone
dash cayenne pepper
thin lemon slices
hard boiled egg
Wash and pick beans. Put them in soup kettle with water and bring to a boil. Meanwhile, saute' in butter the celery leaves, onion, carrots and celery until they just begin to brown. Add these to beans, as well as cloves, peppercorns gently bruised, bay leaves, mustard seed, salt, garlic and large ham bone. Let simmer until beans are tender - about 4 hours. Add a little more water if it cooks away too much. At end of cooking time, remove ham bone and puree soup in blender. Reheat to boiling point; taste for seasoning; add cayenne. When serving, place a thin slice of lemon and a slice of hard boiled egg in each soup plate or bowl and pour hot soup over them.