Beans and Greens Soup

[Guest guest]

Beans and Greens Soup

 

1 lb. pinto beans, sorted, washed and soaked in water

for 12 hours or overnight

3 cloves garlic, peeled and crushed

1 large onion, peeled and chopped

1 1/2 tsps. cumin seed

1 tsp. red pepper flakes

1/4 cup chopped cilantro

2 tsps. liquid smoke flavoring

4 cups finely chopped frozen kale, collards, or

mustard greens, cooked

2 tbsps. olive oil

1 tsp. salt

1 to 1 1/2 tbsps. cider vinegar

black pepper, to taste

2 cups diced fresh tomato

1/2 cup yogurt (optional)

 

Drain soaked beans and place in a heavy, deep

non-aluminum pan. Add garlic, onion, cumin seed, red

pepper flakes and enough water to cover by 2 inches.

Bring to boil and lower to simmer and cook, covered,

about 1 1/2 hours. Add more water as needed. Stir

often and cook until beans are tender.

Using about half of the bean mixture, carefully puree

in blender. Return to pot with other beans. Add

cilantro and smoke flavoring. Continue to cook for 10

to 15 minutes, covered. If necessary, add water to

thin soup. Cook greens as directed on package.

Toss greens with olive oil and stir into soup with

salt and vinegar to taste. To serve, season with

ground pepper. Spoon hot soup into bowls and top with

1/2 cup chopped tomatoes and a tablespoon of yogurt.

Yields 8 servings.