I can't believe I hardly posted during Crocktober. Someone should really take away my internet license. If you are joining me from the east coast, please know that I'm thinking of you and hope that you are reading this somewhere in a safe, well-lit, cozy, and dry place.
If you are able to do so, here is the information to donate to The Red Cross to help those affected by Hurricane Sandy. Every little bit helps. Thank you.
I've got a beautiful, velvety black bean soup for you today. The tang comes from three kinds of citrus-- lemon, lime, and orange. You can prepare this completely and totally vegan by using veggie broth, and steer clear from the liquified chicken that I used (I already had it in the pantry).
We share the leftovers with my friend Jenny, and she reported back that the lemon twist at the end was a nice surprise and a great flavor combo.
The Ingredients.serves 8
1 pound black beans, soaked overnight and drained1 (15-ounce) can diced tomatoes, drained2 cloves garlic, chopped1 red bell pepper, seeded and diced1 teaspoon cinnamon1 teaspoon allspice1 tablespoon cumin1 teaspoon chipotle chile powder1 orange, juiced1 lime, juiced4 cups chicken broth (or vegetable!!)1 lemon, sliced in wedges for serving (not pictured in the ingredients, and the one pictured in the final shot looks like a lime because I plunked it right off the tree and it wasn't ripe yet! oops.)
The Directions. Use a 6-quart slow cooker. Put the soaked and drained blackbeans into your slow cooker.
for a quick soak method: place dried beans into a large saucepan on the stovetop with a bunch of fresh water. Boil rapidly for 10 minutes, then turn off heat and cover the pot. Let the beans sit for at least one hour before draining.
Add thetomatoes, garlic, bell pepper, and all dried spices. Now add the orange andlime juices, and stir in the broth until the spices and broth arecompletely distributed. Cover and cook on low for 8 to 10 hours, or until thebeans are completely soft. Blend with a hand-held stick blender (I use this one, but mine is white) or carefully scoop thesoup into a traditional blender and pulse until the soup is fully blended.
Serve each bowl with a lemon wedge, to use at the table foran even more pronounced burst of citrus.
The Verdict.
This soup feels like a vacation in a bowl. The bit of heatfrom the chipotle chile powder is washed away by the fresh citrusy tang. Mywhole family loved this soup, as did our neighbors! I kept my soup pretty light, but Adam and the kids added cheese, sour cream, and avocado slices to their bowls (and Tostitos scoop chips....).
I hope you had a very happy and safe Halloween. My kids all went out, although the baby (now 2 1/2) really just wanted to stay home and eat loads of candy. I somehow scheduled orthodontist appointments for my big kids later today, so they really did a top-notch job of flossing and brushing last night --- which makes me wonder if I should just make this a standing appointment? Hmmmmm.
In honor of NINJEMBER (it's okay to groan and roll your eyes....), click on over to the review page---- I've got a Ninja Cooking System giveaway up, just for you. Good luck to all, and happy slow cooking!!
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