Saturday, 22 January 2011

• Recipe: Spicy Black Bean Soup and Roasted Brussel Sprouts and Mushrooms on the Side

  I got this yummy recipe out of Martha Stewart's Everyday Food magazine, one of my few subscriptions that has me drooling more heavily at every page turn.  In fact, I just tried this recipe out last night because of my seemingly insatiable craving for black bean soup of late.  I'm pretty sure this did the trick and so I share it with you.

  **Advance warning to please note my mistakes or lack of ability to properly execute the recipe:

  1. I didn't really measure the jalapeños as I used a jar of already sliced ones.  This resulted in an almost overwhelming but not quite too spicy bowl of soup.
  2. Though I measured the cornstarch in the blender portion of the soup, it didn't seem to thicken the soup as the recipe implied it would.  That was little disappointing because I really wanted it too look pretty like the picture when floating the sliced avocados, fried corn tortilla strips and sour cream (which I used instead of yogurt because my Fage yogurt is so precious) on top.
  3. I completely forgot to add the lime juice at the end as I was so excited to get it on the table and eat it.  I wonder if that would have contained the spiciness a bit and added another dimension to its already flavorful self.

  So, the recipe you've all been waiting for...slightly labor intensive, but worth it all...I give you...

  Spicy Black Bean Soup

  Serves 4, Active time: 25 min, Total time: 1 3/4 hr + soaking

  For dinner in a flash, use 3 cans (15.5 oz each) black beans, rinsed and drained, along with 3 cups water, and start with step 2.  Freeze leftover soup, up to 1 month.

  • 1 pound dried black beans, picked over, soaked overnight, and drained
  • 2 large yellow onions
  • 2 jalapeños, minced
  • 1 tablespoon extra-virgin olive oil
  • 4 garlic cloves, minced
  • coarse salt and ground pepper
  • 2 teaspoons ground cumin
  • 1 3/4 cups low-sodium vegetable broth
  • 1 tablespoon cornstarch
  • 2 tablespoons fresh lime juice (from 2 limes)
  • diced avocado, diced onion, cilantro, low-fat plain yogurt, and tortilla strips, for serving (optional)

  Step 1:  In a medium saucepan, cover beans with cold water by 2 inches.  ADd one quarter each of onions and jalapeños and bring to a boil over high.  Reduce to a rapid simmer; cook until beans are tender, 45 to 50 minutes.

  Step 2:  In a large Dutch oven or heavy pot, heat oil over medium-high.  Add garlic and remaining onions; season with salt and pepper.  Cook, stirring often, until onions are soft and golden brown, 10 minutes.  Stir in remaining jalapeños, cumin, beans and their cooking liquid, and broth.  Season with salt and pepper.  Bring to a simmer and cook until beans are soft, 20 minutes (if necessary, add up to 1 cup water to keep beans covered).

  Step 3:  Transfer 2 cups soup to a blender and add cornstarch.  Purée until smooth (use caution when blending hot liquids).  Return to pot.  Cook, stirring, until soup thickens, 1 to 2 minutes.  Add lime juice and season to taste with salt and pepper.  To serve, top with avocado, diced onion, cilantro, yogurt and tortilla strips, if desired.

  **Quick-Soak method for beans (I opted for this method):  Instead of soaking dried beas overnight, cover them with cold water by 2 inches in a pot; bring to a boil and cook 2 minutes.  Remove from heat, cover, and let sit 1 hour.

  Per serving: 366 calories; 5 grams fat (1g saturated fat); 20 grams protein; 62 grams carbohydrates; 20 grams fiber

  And, I served it with an amazingly easy vegetable side dish also found in the same magazine.  Normally, I would have just featured the soup, but this was sooo yummy and I thought it went most excellently with the black bean soup, that I thought I'd add it too this blogpost.

  Roasted Mushrooms and Brussel Sprouts

  Serves 4, Active Time: 10 minutes, Total time: 30 minutes

  • 2 tablespoons extra-virgin olive oil
  • coarse salt and ground pepper
  • 3/4 pound cremini or button mushrooms (I used button), trimmed and halved (quartered if large)
  • 3/4 pound brussel sprouts, trimmed and halved lengthwise (quartered if large)

  Preheat oven to 450° F.  On a rimmed baking sheet (I used a shallow 7 x 11 glass casserole), toss mushrooms and brussel sprouts with 2 teaspoons oil; season with salt and pepper (I use a Ziploc bag, pour all the ingredients in and shake the bag until everything is well coated).  Roast on lower rack until golden brown and tender when pierced with a knife, 20 minutes.  Serve with main dish.

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