 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
|
This economical soup starts with a bag of dried black beans that are simmered in a mixture of tomato paste, garlic and onion. After the beans are cooked, blend the mixture to make it creamy. Top with crema Mexicana, chopped egg and cilantro. Ingredients:
1 cup dried black beans |
2 1/2 tablespoons extra-virgin olive oil, divided |
3/4 cup chopped onion |
7 garlic cloves, minced and divided |
2 1/2 cups fat-free, less-sodium chicken broth |
2 cups water |
1/4 cup no-salt-added tomato paste |
1 teaspoon dried oregano |
3/4 teaspoon salt |
3/4 teaspoon ground cumin |
1/4 teaspoon ground red pepper |
1 (4-ounce) can chopped green chiles |
1 cup fresh cilantro leaves |
1/2 jalapeño pepper, seeded |
1/4 cup crema mexicana |
3 hard-cooked large eggs, peeled and finely chopped |
fresh cilantro leaves |
Directions:
1. Sort and wash beans, and place in a large Dutch oven. Cover with water; cover and let stand for 8 hours. Drain beans.
2. Heat 1 1/2 teaspoons oil in a Dutch oven over medium heat. Add onion; cook 4 minutes, stirring often. Add 5 garlic cloves; cook 1 minute. Increase heat to medium-high. Add beans, broth, and next 7 ingredients (through chiles); bring to a boil. Cover, reduce heat, and simmer 1 hour or until beans are tender. Let stand 10 minutes.
3. Place half of bean mixture in a blender. Remove center piece of blender lid; secure blender lid on blender. Place a clean towel over opening in blender lid. Process until smooth. Pour into a large bowl. Repeat procedure with remaining mixture. Return soup to pan; cook 5 minutes, stirring often.
4. Finely chop 1 cup cilantro and jalapeño. Combine 2 tablespoons oil, 2 garlic cloves, cilantro, jalapeño, and crema. Ladle 1 1/4 cups soup into each of 4 bowls; top each with 2 tablespoons crema. Sprinkle soup with eggs. Garnish with cilantro leaves, if desired.
|
|