Yield: 8 Servings
Cooking dried beans is low maintenance and a great value. Make sure to plan ahead and allow time for soaking the beans. Serve with hot sauce or salsa, if you like.
- 1 pound dried black beans (about 2 1/2 cups), rinsed
- 2 medium onions, chopped
- 1 large red bell pepper, seeded and chopped
- 4 cloves garlic, finely chopped
- 1 tablespoon ground cumin
- 1 teaspoon ground chipotle pepper
- 2 tablespoons chopped fresh cilantro
- 2 tablespoons nutritional yeast
- 1 tablespoon fresh lime juice
- 1/2 ripe avocado, chopped
Soak the beans overnight or 6 to 8 hours prior to cooking. Drain and rinse.
In a large pot, bring 1/2 cup water to a simmer over medium-high heat. Add onions, bell pepper and garlic and cook, stirring frequently, until onions are translucent and beginning to brown, about 10 minutes. Stir in cumin and chipotle and cook 1 minute, stirring.
Add drained beans and 10 cups water. Bring soup to a boil, then lower to a simmer and cook, uncovered, for 1 1/2 to 2 hours, until beans are tender. Remove 4 cups soup and carefully purée in a blender. Return purée to pot and stir in cilantro, nutritional yeast and lime juice. Spoon into bowls for serving and garnish with avocado.
I am close to a red beans expert, but never really cooked black beans. Well I tried this today, following the intructions word for word and ingredient by ingredient, and wasn’t very impressed. However never thought to try avocado as this type of garnish and that was wonderful. So it wasn’t a total failed effort.