Monday, October 29, 2012

Black (blue) Bean Soup

Oh wow - I love fresh shell beans but had never seen black ones before - it was a shock to see these amazing black beans come out of the totally white shell! I'm going back for more! Would make a perfect steaming bowl for Halloween... adapted from Heirloom Beans by Rancho Gordo

Black and Blue Bean Soup serves about 4

2 whole garlic cloves
couple tablespoons olive oil
3 whole fresh tomatoes, cut in 1/2
2-3 cups cooked black beans (if you can't find fresh, use dried but the fresh only takes 20 min to cook!)
1/2 onion chopped
1 large red pepper chopped
2 carrots chopped
1/2 teaspoon cumin
1/2 teaspoon dried oregano
chicken broth - enough to cover (if you want to go vegetarian use vegetable broth or water)
salt and pepper

In a small glass baking dish put the unpeeled garlic cloves and the tomatoes cut side down. Drizzle with a little oil and s and p. Bake at 400 degrees for about 20 min. Let cool then slip off the tomato skins and chop. Squeeze the garlic out of it's skin and add to the pot of beans. In a skillet add a little olive oil and sauté the onions, peppers and carrots for about 15 min then add them to the beans along with spices. Cook for an additional 20 min and then using a hand blender whiz up about a quarter of the soup so it gets nice and thick. Enjoy with tortilla chips or a little sour cream.

Once they are cooked they had a blueish tinge - amazing!

No comments:

Post a Comment