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Cooking at The Natural Cafe ~ Mexican Black Bean Soup

November 13, 2012

Long gone but never forgotten, I’ve paid homage to Lynn Walters’ place on Cerrillos in every kitchen I’ve ever worked in. Simple, clean and elegant food. This one is vegan and easy as well.

Today it was her Mexican Black Bean soup, paraphrased:

Heat together:
4c. of black beans, cooked
4 C. water or stock

Saute until medium brown:
1 onion, finely diced
3 cloves of garlic, finely diced
2 Tbl oil (I use grapeseed)
3 chopped tomatoes
1 Tbl cumin
1/2 tsp coarse black pepper
1/2 tsp dried basil
1/2 tsp sea salt
1 jalapeno

Combine all and simmer 45 minutes, adding liquid as needed. Serve topped with chopped fresh cilantro, salsa and red chili sauce.

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