Black Bean Soup

I threw some beans in water to soak, then put them on a very low simmer about 2 hours before dinner. Once tender, I added onion, chili powder, garlic, cumin, cinnamon, lemon juice, salt and pepper and let it bubble for a bit to marry all the flavors. Before serving, I took about half out and gave it a good blast with the stick blender, then stirred it back in to thicken the whole. I finished it with yogurt, paprika, cilantro, and more lemon juice. A beer sure would have been nice.

And for lunch, (leftover from dinner last night) the tomato-chick pea soup became, with the quick addition of coconut milk, spices, vindaloo paste, and chunks of sweet potato, a delicious curry. With brown rice and spinach wilted with garlic and ginger plus some lime pickle, it rolled up into a fabulous, effortless midday break.

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3 Comments

  1. Zoomie
    February 9
    Reply

    You’ve made me hungry! Luckily, Cookiecrumb, Cranky, MB and I are having black bean soup together tomorrow over near their house, so I’ll get my fix without having to make it myself! :-)

  2. peter
    February 11
    Reply

    I hope it was delicious. Was it the place that makes it look like a chocolate cake?

  3. Zoomie
    February 15
    Reply

    No, I think a different place. I actually decided on the tortilla soup so can’t comment on the black bean but both Cookiecrumb and Cranky slurped up theirs so I think you can assume it was good!

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