Creamy Black beans Soup / Sopa cremosa de frijoles negros

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Creamy Black beans Soup / Sopa cremosa de frijoles negros

Creamy Black beans Soup / Sopa cremosa de frijoles negros

During this cold weather it is nearly impossible to avoid being tempted by a hot creamy soup. Soups can calm us down when we are hungry and allow us to eat the main course without desperation. Also, a highly caloric soup may very well become our main course. If you’re watching you calories or simply trying to eat healthier, remember that soups are an excellent partner.

This time around I’ve chosen a beans soup. In my country (Argentina) the consumption of beans is not very frequent. For this reason it wasn’t a dish I recall having in my childhood years. However, I remember trying it while on vacation in Brazil where the beans are popularly used in the feijoada.

Many friends have also introduced me to frijoles and the many recipes using them. I love to incorporate beans in my dishes since it is a healthy comfort food. They are a good source of carbohydrates, protein, vitamins, minerals and fiber. They also have a low fat content and have no cholesterol.

I truly enjoy other cultures. The fact that we are immersed in a land of so many immigrants allows me to constantly absorb other customs that are great to apply to in my kitchen.

The black beans are consumed throughout Latin America, the Caribbean and the Southern region of the United States. It is one of many Latin American culinary treasures, which are typically eaten with rice.

I like to add spicy notes in all my dishes. This way I bring flavor and fun to all meals, even to the lighter ones. If you are not happy with the spicy notes, of course you can avoid the addition of those ingredients!

The addition of cilantro and sour cream also provides a nice touch to finish it in a very Latin style.

Enjoy!

 

Ingredients

2 tablespoons of olive oil

2 clove garlic, chopped

½ red pepper, chopped

¼ chile jalapeño

2 shallot onion

1 red onions, chopped

1 white part of long onions

1 medium potato, chopped into squares

36 oz organic chicken stock

2 pounds 8 oz black beans cooked

Salt and fresh ground black pepper (to taste)

½ teaspoon chili garlic sauce

Chile pepper (to taste)

A hand full of fresh cilantro, for garnish

Sour cream, for garnish

 

Procedure for soup preparation

1. Peel and chop the red onion, shallots, long onion, garlic, red pepper and chile jalapeño

2. Heat 2 tablespoons of olive oil in a pan over medium heat. Add the chopped onions, garlic, red pepper and chile jalapeño until they get tender and transparent.

3. Add the chicken stock

4. Add the potato pieces and black beans , reduce the heat to simmer and cook until the pieces are tender and translucent. You can also use a pressure cooker, if you need to save time.

5. Stir in the salt, pepper, chili pepper, chili garlic sauce.

6. Try and adjust seasoning to taste.

7. For the garnishing, cut avocado into squares, chop the fresh cilantro

9. When the soup is ready, also, blend it to make it homogeneous

10. Serve it with the chopped cilantro and pour in some sour cream and enjoy!

 

 

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  1. Pingback 12 Latin American Bean Recipes | Food Square Recipes

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