Black Bean Soup
Mmmm, soaked a bag of black beans overnight. The next afternoon i drained them, and poured in 4 cups of chicken stock, one diced onion, dash of cayenne, 1-2 tablespoons of cumin (I like more than more people, so use your judgment), salt, pepper, and a can of diced tomatoes. Cooked this for about an hour and a half, until the beans were cooked through. I served this with diced onion and shredded cheddar. Usually I top it with sour cream, but we were out. Still yummy.
Labels: Soup and Stews, Vegetarian
posted by kaybray @ 8:13 PM
2 Comments:
Hey Chuck, I sure do. Usually I use andouille, chorizo or kielbasa. I would slice it and saute it separately from the soup, and then add it in when you add in the tomatoes.
Sarah, you can definitely use canned beans for black bean soup. The main reasons I prefer to use dried are that one, they are SO MUCH cheaper, and two, I can begin adding flavor to the bean so much sooner in the process.
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