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Black Bean Soup, with Cilantro Cream and Roasted Sweet Potatoes

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We cooked the beans in a pressure cooker the night before to make the soup easy to put together. The cilantro cream is made of chopped cilantro, a pinch of salt, a bit of lime juice, a dash of olive oil, and a couple spoons of unsweetened soy or dairy yogurt.

Black Bean Soup

4-6 cups cooked Black Beans
2 ribs Celery, diced
2 medium Carrots, diced
1 Red Bell Pepper, diced
1 Poblano Pepper, diced
1 Spicy Chile Pepper, minced
2 Onions, diced
1 cup chopped Cilantro
1 cup chopped fresh Tomatoes
2-3 Tbl Oil
1 tsp Salt
1 Lime, juiced
1-2 cups chopped Chard or Spinach (chard stems discarded)

Saute the onions, celery, carrots, and pepers for 10-15 minutes. Add the cilantro and tomatoes and cook another 2 minutes. Add the black beans, water to barely cover, and salt. Cook until warmed through. Add lime juice, and more salt or chile if needed. Throw in the greens and cook 1-2 minutes. Eat with rice and warm crusty bread.