Black Bean Soup With Cilantro Pesto

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Black Bean Soup With Cilantro Pesto

 

1 pound black beans, soaked overnight

2 onions

3 carrots

3 garlic cloves, minced

1 bay leaf

1 teaspoon ground cumin

1 1/2 teaspoons salt

pepper to taste

1 6 oz. can tomato paste

 

Cilantro Pesto:

1 bunch cilantro

10 parsley sprigs

1/2 cup parmesan cheese

1/2 cup toasted almonds

3 limes, juice of

4 tablespoons chopped garlic

1 cup olive oil

1/2 teaspoon salt

 

Rinse beans in cold water and place in pot with a ratio of twice as much water

as beans. Bring water to a boil. Reduce heat to low, cover and let simmer on the

stove, stirring often, about 1 1/2 hours. Meanwhile, prepare the cilantro pesto.

Rinse and coarsely chop the cilantro and parsley. Place the cilantro, parsley,

cheese, almonds, lime juice and garlic in a food processor. Blend to a smooth

mixture. With the machine running slowly, pour in the olive oil. Add salt and

pulse. Store half in refrigerator for a later date and place the rest in a bowl

for service. Peel and chop the carrots and onions for the soup, then set aside.

Chop the cilantro, and also reserve. Check beans for tenderness. Saute the

carrots, onions, and garlic in oil until golden. Add a small amount of the bean

liquid to the saute pan to deglaze. Add the vegetables to the soup, then add the

tomato paste, cilantro, and salt. Continue to simmer until tender. Serve soup

topped with cilantro pesto. Serves 4.

 

 

 

 

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