Roasted cumin black bean soup !

Served with a side of three herbs pesto rubbed baked cauliflower crown.
Easy and figure friendly!

Recipe: To serve 4 generously
1 pound of black beans (or 2 cans)
(If using dry beans, soak them overnight in some hot water. Rinse. Pressure cook them with a cup of water for 10-12 minutes or cook them in salted water for 30-40 minutes till fork tender. Reserve the cooking liquid)
1 Medium white onion, chopped fine
2 Medium tomatoes chopped fine
1 Tbsp tomato paste
2 Cloves of garlic smashed
2-3 strips of smoked bacon (optional)
2 Bay leaves
1 Tbsp of cumin seeds, roasted and ground.
4 cups of your favorite broth.
salt and pepper to taste
Saute the garlic and onions (bacon if using) in 1 tbsp of olive oil for 3-4 minutes in a stockpot. Add the tomatoes and the paste and cook for 4-5 minutes till the mixture starts leaving the sides of the pot. Add the beans and the seasonings. Add the broth and mix well. Lower the heat and let cook 25-30 minutes. Keep stirring the pot. Add a Tbsp of fresh  squeezed lime juice and serve warm or hot !

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