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Author Notes: This recipe is my hat-tip to eating less meat. It serves as an excellent leftover. It's my first time working with dried beans -- Admittedly, I have only used the canned kind in the past (gasp – sodium!). Enjoy this nutritious recipe! —newRDcook
- 2 cups cups dried black beans, soaked overnight
- 2 tablespoons olive oil
- 1 small onion
- 1 shallot, chopped
- 1 clove garlic, chopped
- 1/2 green pepper
- 1/2 red pepper
- 3 cups chicken broth
- salt and pepper to taste
- In a large pot, soak the beans in 2 quarts of cold water overnight, or in 2 quarts of boiling water for an hour or two.
- After soaking, or the next day, drain the beans and cover them with fresh water. Bring the beans to a boil over medium-high heat. Reduce the heat. You want the beans to simmer gently for most of the cooking process. Cover the pot and simmer the beans for an hour. Add more water if needed, to keep the beans covered. Remove and set aside. Beans should be tender at this point.
- Chop the vegetables and heat olive oil in large pot.
- Saute until the vegetables become somewhat tender and very fragrant, about 5 minutes.
- Add the chicken broth and black beans. Stir the soup up and let it simmer for about 20 minutes, or until the vegetables are tender.
- Now, if you have the time and inclination get out your potato masher or hand blender to blend the soup in the pan until it thickens slightly and the vegetables are mostly squishy. You don’t have to do this step, but I like the way the texture changes after the soup is mashed.
- Season to taste (although I didn’t add any pepper or salt) and top with cheese (as I did; so not entirely vegan) or a dollop of yogurt on top if desired.