I have never really been much of a bean eater. However, living in Africa there isn’t really a way of getting around eating beans. Thankfully we came across some black beans, which are like the best kind of beans if one is going to be eating beans, and have found various ways to prepare them. This soup is one of my favorites. Isn’t it gorgeous?
Ingredients:
- 2-1/4 cups dry black beans
- 1 can of kernel corn
- 1 large chopped onion
- 4 cloves garlic, minced
- 1/2 Tablespoon cumin (up to 1 T depending on your liking)
- 1 teaspoon salt
- 1 teaspoon ground coriander
- 1/4 – 1/2 teaspoon hot sauce (Tabasco or the like)
- 1 can of crushed tomatoes
- 1 recipe pico de gallo (fresh tomato salsa)
Rinse beans; place in a large saucepan. Add enough water to cover the beans by at least 2 inches. Bring to a boil; reduce heat. Cook for a few hours, adding water as necessary. When the beans are tender, remove from heat. Drain and rinse beans. With a potato masher or large spoon, mash the beans. You could also put them in a blender with a little bit of liquid and pulse for 1 minute.
In another large saucepan, add a little bit of oil. Fry up the onions and garlic until tender. Add all the spices and seasonings, bean mixture, corn and can of crushed tomatoes. Stir well and simmer of medium heat for up to 30 minutes. Add some water to reach desired thickness of soup.
Meanwhile, prepare the Pico de Gallo.
Pico de Gallo (Fresh Tomato Salsa)
- Handful of cleaned, bright tomatoes, chopped
- 1 medium onion, finely diced
- dash of black pepper
- small handful of salt
- 1-2 Tablespoons of lime juice (or lemon, but preferably lime)
- generous handful of chopped cilantro
- 1 finely chopped jalepeno or other pepper, if desired
Serve the hot soup with a large spoonful of the Pico de Gallo and accompany with some fresh tortilla chips or garlic bread.
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Gulu Gourmet 