Tuesday, June 28, 2011

Summer Black Bean Soup with Pico de Gallo

Soups in Summer?


A vegetarian meal that uses lots of your summer veggies.

The secret is a slow cooker.

Beans are super easy to make from the dry state and this makes this recipe economical leaving you with lots of extra ice cream or margarita money.

No need for more words for this humble yet satisfying dish, just make it and enjoy!

CWYG Stats
  Italics mean seasonal produce likely at farmers markets or in veggie boxes.

CWYG List Items - black beans, onions, garlic, olive oil (I used bacon fat), tomatoes, shallots, cilantro, limes, jalapenos.

Summer Black Bean Soup with Pico de Gallo 
You can always add cubed avocado to this.  Feel free to also add fresh corn kernels or chopped and sauteed zucchini to the beans if you have a surplus of produce.  I serve it with corn tortillas.  Limeade, beer or margaritas are the natural beverage choices.

1 lb black beans
1 cup chopped onions
5 cloves garlic, minced, divided use
2 tbsp olive oil (or bacon fat)
8 cups water
2 tsp kosher or sea salt
1 lb tomatoes, seeded and chopped
1 bunch cilantro, leaves removed and chopped
2 jalapenos (or 1 serrano), finely chopped (remove stem and membrane if heat is a problem), optional
1 shallot, minced
2 limes, one juiced the other cut into 1/4's
yogurt or sour cream for serving

Soak the beans in the bowl of slow cooker overnight. Drain and rinse.  Add back to the slow cooker.  Saute the onions in the oil or bacon fat until translucent.  Add to the beans along with half of the garlic and the water.  Cook on low for 6-8 hours or until the beans are soft.  Add 2 tsp salt.  Taste and add more salt to taste.

Meanwhile, prepare the Pico by mixing the tomatoes, cilantro, remaining garlic, jalapenos, shallot and lime juice together in a medium sized bowl.  Add salt to taste.

Serve the beans with lime quarters, Pico and yogurt. 

Copyright 2011 Christi Flaherty, TablaVie Cooking Classes

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