Sunday, November 1, 2009

Lynn's black bean soup

From Lynn on on the Fuhrman forums. I varied it just a bit.

1 lb dried black beans
1 large onion, chopped
1-2 cloves garlic, chopped
1 red pepper, chopped
1 yellow pepper, chopped
1 can tomatoes
1 tsp cinnamon
1 tsp ground coriander
1 tsp ground cumin
pinch cayenne or chipotle powder
carrots, 5 shredded fine
1 fresh pineapple, or bag of frozen, chopped
1 cup carrot juice (optional)
Juice of 1 lime
chopped fresh cilantro (optional)

Soak the beans overnight, change the water. Add just enough to cover. Cook for an hour while chopping the veggies. Add everything but the pineapple and cook for another hour. Add the pineapple in the last 30 minutes or so. Add the lime juice and cilantro at the end.

The shredded carrots give it a meaty texture. I like it. Next time I will experiment with steel cut oats instead of carrots. say 1/4 cup. That's also meaty. There's barley too.


Claire said...

This sounds so good...until the pineapple. Does it taste pineappley? Maybe I'm just not that adventuresome yet. :)

kneecap said...

Well, I love pineapple and it makes a great salt replacement for me. But if you don't like it, it's still good with the lime juice and cilantro, which I tried out today. You could always just add a little pineapple to 1 bowl and then see how you like it. You can get a bag of frozen pineapple and if you don't like it, just save the rest for another time. :)