Orange Marmalade From Spain
Enjoy your dinner with this black bean soup - perfect for a tasty meal.
INGREDIENT :
- 1 1/4cups dried black beans, sorted, rinsed
- 1tablespoon olive oil
- 3cups chopped onions (3 large)
- 1cup chopped red bell pepper
- 1tablespoon ground cumin
- 1teaspoon dried oregano leaves
- 4cloves garlic, finely chopped
- 2cans (14 oz each) vegetable broth
- 2cups water
- 2tablespoons fresh lime juice
- 1teaspoon red pepper sauce
- 1/2teaspoon kosher (coarse) salt
- 1/4teaspoon freshly ground pepper
- 3tablespoons shredded Monterey Jack cheese
- 2tablespoons finely chopped onion
- 1/4cup reduced-fat sour cream
- 2tablespoons chopped fresh cilantro
RECIPE DIRECTION :
- In 2-quart saucepan, place beans and enough water to cover beans by 2 inches. Heat to boiling; boil 2 minutes. Remove from heat. Cover; let stand 1 hour. Drain beans; set aside.
- In 3- or 4-quart saucepan, heat oil over medium-high heat. Cook 3 cups onions and the bell pepper in oil 8 minutes, stirring frequently, until tender. Add cumin, oregano and garlic; cook and stir 1 minute. Add drained beans, broth and water. Heat to boiling; reduce heat. Partially cover; simmer 1 hour 30 minutes or until beans are tender. Remove from heat; cool slightly.
- In blender, place half of bean mixture. Cover; blend on high speed until smooth. Return pureed soup to remaining soup in pan. Stir in lime juice, pepper sauce, salt and pepper. Serve with cheese, finely chopped onion, sour cream and cilantro.
