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Spicy Black Bean Soup
60 oz (3 cans) Cooked Black Beans, drained *
15 oz (1 can) Cooked Black Beans, undrained (puree in food processor or blender)
2 Tbsp Olive Oil
1 med onion, or red onion, chopped
1/2 cup sofrito ** (found in Spanish section of store)
1 Tbsp minced dried garlic
1 Tbsp Cumin
1 tsp dried cilantro, or 1/2 cup fresh cilantro chopped
1 Tbsp Mexican oregano
1 packet Goya Sazon con Azafran (can be found in Spanish section)
28 oz Chicken Stock, or vegetable broth (2 cans)
1 Cup Water (add more if needed)
1 Tbsp Green Tabasco sauce (more if you like it spicier)
In a heavy duty soup pot, heat olive oil. Sauté onions about 10 minutes or until golden. Add in sofrito and sauté for a few minutes. Stir in cumin, oregano, and Sazon. Allow seasonings to roast for a minute or so. Add broth, beans, pureed beans, minced garlic, dried cilantro, water, and 1-2 Tbsp Tabasco sauce. Simmer for 45 minutes. Taste. Add salt if needed.
**To make sofrito: place 1 tomato, 4 large cloves garlic, 1 onion, 1 green bell pepper, about 1 cup of fresh cilantro, in food processor, or Vitamix commercial blender. Process until pureed.
Freeze sofrito in muffin tins. Once frozen, pop out each portion and place them together in a large gallon freezer bag; Label and date the bag. To use: Remove frozen and throw in pan, or use frozen in soups to add more flavor.
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