Skip to content

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.

Advertisements
No comments yet

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: