Black bean soup was: Black Beans and Black Eye Beans

[Guest guest]

Black bean soup

 

1 lb black beans, soaked at least 8 hours

An epazote branch (a few leaves)

2-3 bay leaves

1 orange, split in half and 1/2 Myers lemon

 

Boil beans with the epazote, bay leaves and citrus. Leave peel on citrus.

When beans are tender, add salt.

 

On separate skillet, sauté in olive oil:

Olive oil

2 tbsps cumin seeds (fry I olive oil until dark tan), add:

2 large onions, chopped

4 or more garlic cloves, minced

2-3 diced carrots

3-4 habaneros, whole

Tomatoes (peeled and chopped) or tomato juice or tomato sauce

 

Add all this to the beans, boil a while and add:

 

1 tbsp vegetarian broth powder

chopped cilantro leaves

1/2 can chiles chipotles, blended.

 

Option (2) instead of the chipotles, could use a little black mole, or pureed

ancho chiles.

 

Simmer a little while longer and serve with chopped cilantro or/and crumbled

feta cheese

on top.

 

 

 

 

 

 

 

, " Leigh " <t.lbaker wrote:

>

> I went to our organic health shop today and purchased a kilo each of

> black beans and black eye beans, I wanted pinto beans too but they

> didn't have any at the moment. I have never cooked these before so

> would really appreciate someone telling me how to cook them please, I

> believe they have to be soaked over night first, correct?

> And perhaps some recipes using same or point me in the right direct

> where I can find some please.

> I love the recipes I have been receiving from this group and have now

> tried quite a few and am having fun googling veges I have never heard

> of to see what they look like, there have been two or three vegetables

> unknown to me ) It also tickles me from what I have read how you

> use pumpkin as a dessert, we only make soup out of it or steam, boil or

> bake/roast it as a vegetable LOL, I love roast pumpkin, it is so

> interesting what other countries do differently to us.

> Many thanks

> Leigh

> New Zealand

>