Black bean soup

Black Bean Soup

·       1 bag of dried black beans

·       1 can crushed tomatoes (16 oz or more)

·       1 bunch cilantro, minced

·       6 cloves garlic

·       2 tablespoon chili powder

·       2 tablespoons cumin

·       1 tablespoon salt

·       2 chili peppers, chopped

·       1/4 stick of butter (or corn oil if preparing Vegan)

·       juice from 2 limes (2 teaspoons)

·       1 beer (Dos Equis preferred)

·       1/2 cup sweet peppers, chopped

·       2 red onions, minced

·       1 fresh tomato, diced

§       optional sour cream

clean beans in cold water

soak for a minimum of 3 hours in warm water

sauté half the cilantro, cumin and chili powder in butter

add beans, garlic, 1& 1/2 onion, all the peppers to the sauté

cover with bean liquid to 2" over the top

in a separate pot, cook canned tomato, the rest of garlic, cumin and chili powder, all the lime juice and beer in the remainder of the bean liquid

cook both at medium heat till the beans reach the desired tenderness

combine both mixtures in a large pot and cook at low for 1 hour

taste and add more salt if needed

Serve with a mixture of onions, cilantro, fresh tomatoes and sour cream

doing something different

There are many thing i make that i will make over and over again the same way
and then something strikes me and i must change things up...
Today it was black beans and stuffed peppers.
They were done vegetarian style (the beans are actually vegan) because during Lent,
Wednesdays are a meatless day and Fridays are fish.
So the first dish is for black beans.

Vegetarian Black Beans

 

2 cups dry black beans

1 tablespoon toasted dry orange zest
1 teaspoon salt
1 onion, diced
1 teaspoon chili powder
1 teaspoon cumin
1 tablespoon paprika
1 cup celery, chopped
1 32 oz can of diced tomatoes
3 cloves garlic, minced
cooking oil

Soak the beans in cool water for at least 5 hours - water should be 2" over the top of the beans.

Drain beans and save the liquid.
In the cooking pot heat oil and then add onion and cook till just beginning to turn translucent.
Then add garlic, beans, celery and all the spices and continue to sauté for a few minutes (do not let the garlic brown!).
Add the liquid from the beans and the crushed tomatoes and 16 oz of water.
Bring to a boil and then simmer for at least 3 hours.

the second was vegetarian stuffed green peppers:

Stuffed Peppers Vegetarian

3 large green bell peppers
1 cup uncooked white rice
1 teaspoon salt
1 onion, diced
1 cup celery, chopped
3 half inch slice of feta cheese
6 cloves garlic, minced
cooking oil

Cook the rice with all the seasonings except the feta cheese and make the rice slightly watery.

Fill the peppers half way with the rice mixture then add a chunk of Feta cheese.
Fill the pepper to the top with more rice.
Place in a baking dish with a bit of cooking oil and bake for 1 hour at 350 F.
 
Note: my recipe generally calls for 2 eggs in the rice mixture to bind it together, but i forgot it and it did not make a difference!