Tasty Tuesday

Confession: This is the first time in my life that I have soaked beans. Like it is so hard or something :) I used my black beans I got in bulk from the cannery. I also used my own homemade chicken stock. I forgot the cornstarch, I took out a big bowl full of beans and then pureed the rest then threw the bowl of beans back in the pot. I added a little cheese and a dollop of sour cream and this is an awesome soup!

I loved it and so did the Sweetheart.

Zestified Black Bean Soup
Ingredients
2 cups dried black beans
1 onion, finely chopped
2 garlic cloves, crushed
1 tsp ground cumin
1 Tbsp lemon juice

1/2 tsp salt
1 1/2 cups of homemade chicken stock or canned
1 10 oz. can of Rotel diced tomatoes and green chilies, undrained
2 Tbsp cornstarch

1. Soak black beans overnight in a bowl full of water. If you forget to soak, as I often do, then add the beans to boiling water, remove from heat and let soak for 2 hours. Once soaked, drain and rinse. More on cooking dried beans here.

2. Add the soaked and rinsed beans to large saucepan and cover with 2 inches of water. Add the chopped onion, crushed garlic, cumin, lemon juice, and salt in with the beans. Bring to a boil, then reduce heat to medium and cover. Cook for about an hour.

3. After an hour, add the homemade chicken stock and the undrained can of Rotel diced tomatoes and green chilies. Let the soup simmer for another 30 minutes, or until the beans have softened.

4. Then add the cornstarch. Sift and whisk at the same time to keep from getting clumpy in the soup! ( I forgot to add this)

Recipe from $5 Dollar Dinners .com