From Fresh from the Vegetarian Slow Cooker, Robin Robertson, Harvard Common Press, 2004.
There were black beans in the pantry that had been there perhaps a little longer than they should have so it was good to find this recipe for black bean soup. A soup, and a slow cooked one at that, seemed best suited to past-their-due-date beans.
The day before I wanted the soup a cup of beans was added together with water in the slow cooker and cooked for three hours. They were then drained and kept in the fridge.
The next day an onion, a carrot, a green capsicum and some garlic were fried, covered, until they had softened. They were then put into the slow cooker with the beans. Also into the cooker went a can of tomatoes together with stock, bay leaves, and flavourings (cayenne for heat, cumin and thyme). They were cooked on low for 8 hours.
At the end of this time the bay leaves were taken out and a stick blender was used to puree part of the soup. I just held it in until the soup looked as though it had thickened but still had some more solid content. The juice of half a lemon was added and seasonings.
It went very well with some freshly baked bread rings. A satisfying and pleasing way to use up some old beans.
Ease of cooking: ✔✔✔
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