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Prep Time: 5 Minutes Cook Time: 30 Minutes |
Ready In: 35 Minutes Servings: 2 |
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It is impossible to get black beans where I live, and on a recent visit, my mother brought 3 cans from home. I used one of the sacred cans for this recipe. I use some of my home made salsa for this, but you can use any good quality store bought if you must. Fast and easy for a week night and perfect size for dinner for two. You will need to double or triple for a family. This is also a good side for a night with tacos, burritos, etc or a Cuban pork sandwich. Ingredients:
1 small onion, diced |
2 -3 garlic cloves, minced |
2 tablespoons olive oil or 2 tablespoons vegetable oil |
1 (15 ounce) can black beans |
2 cups chicken stock or 2 cups vegetable stock |
1/4 cup balsamic vinegar |
1/2 cup salsa or 1/2 cup pico de gallo |
1 tablespoon cumin |
1 teaspoon turmeric |
salt & pepper |
lime wedge (optional) |
sour cream (optional) |
fresh cilantro (optional) |
Directions:
1. Saute the onions and garlic in the oil till fragrant and the onions are transparent, about 5-7 minutes.
2. Add beans, stock, vinegar, salsa, spices and salt and pepper. Simmer for 30 minutes to combine flavors.
3. Remove about 1 cup (more if you prefer a very thick soup) of the beans and puree in the blender or food processor and add back to the soup.
4. Stir, and when soup is at desired thickness, serve.
5. Garnish with lime wedges, sour cream and cilantro as desired.
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