Black Bean Corn Soup
Takes ,
Serves 8+
Ingredients:
- ¼ cup EVOO
- 1 medium-sized yellow onion, diced
- 4 cloves garlic, minced
- 1 teaspoon cumin
- 1 tablespoon chili powder
- 1 lb black beans (dried weight)*
- 2 bay leaves
- 2 tablespoons vegetable bouillon
- 2 tablespoons tomato paste (about ½ of a 6-oz can)
- 2 ears of corn, kernels sliced off
- 1 bunch of cilantro, chopped
- 1 lime, juiced
- 1 tablespoon hot sauce, optional (not enough to be spicy, just adds good flavor!)
- Salt and pepper to taste
- Diced tomatoes and cilantro to garnish, if desired
*Note that this is the weight of the beans dried, they weigh more after they have soaked. Be sure to soak them in plenty of water for at least 8 hours before cooking. Drain before adding to the soup. If using canned black beans, you can use 4 15-oz cans of black beans, including the liquid. Add enough water to cover the beans plus 1 inch and reduce cooking time in step 2 below to 30 minutes.
Instructions:
- Heat EVOO in a large pot over medium heat. Add onion, garlic, chili powder and cumin and cook until onions start to brown, about 7 minutes.
- Add pre-soaked black beans, enough water to cover beans plus 2 inches, bay leaves, vegetable bouillon, and tomato paste. Bring to boil and then reduce heat to medium-low and simmer until beans are soft, about 1½ hours, stirring every ten minutes or so. If soup gets too thick while cooking, add water, 1 cup at a time. (The end result should be thick and chunky, so you won’t want to add too much water, but you also don’t want the beans getting too dry.)
- Add corn and cilantro to soup and cook for about ten minutes until corn is soft.
- Remove from heat and add lime juice, hot sauce and salt and pepper to taste. Serve hot with tomatoes and cilantro.