black bean soup

i love my new blog look!! love it!! if you are reading this on facebook , you should click on over to see my blog template!

anyhow, i promised aurelia i would post a recipe for this amazing black bean soup that i made last week.

first of all, let me say that i am in noooo way a professional in the kitchen. in fact, a lot of the time i am just making stuff up as i go along. i have recipes, but i only use them for inspiration. i hate having to follow detailed directions, so that’s why hate to bake and very rarely do. the best food i make is on the days that i am cleaning out the fridge. and thats how i made this black bean soup. for the record, i have an amazing recipe for real black bean soup. i wish i had the time to make it more!

so here is my recipe. now that i have a little one, i don’t always have time to make things from scratch. black bean soup is MUCH better if you buy the dry beans and also it’s better for the environment, as well. however, if your looking for something quick, warm and tasty to get you through a cold winter night , here it is.

you need:

2 cans of black beans
1 large can of diced tomatoes
one small onion
port wine or any red wine that you like to drink
1 bunch of fresh cilantro
fresh chopped garlic or garlic paste

veg oil
if you live in texas, buy some julio’s seasoning to use
if not, use season salt instead
chili powder

flour tortillas

rinse black beans first. ( canned foods are so high in sodium, and this should cut down significantly on it).

in a sauce pan, pour a dash of oil in the bottom and throw in the garlic and onion. when you start to smell the garlic, throw in the beans and diced tomatoes. i never drain the tomatoes, usually. then, pour a little of the wine in, as well. ( i forgot to mention that i never measure anything, so just do everything to taste).

the juice from the tomatoes and the wine make most of the broth. if you want more, then add some water or veg. broth.

bring to boil to let the wine cook out, then turn down to simmer. add as much cilantro as you want, and use the above seasonings to taste. **sugar adds a sweetness to the soup, but you only need a tiny bit. cover and turn on low.

in a separate pan, heat up some oil to fry the flour tortillas. i usually use peanut oil because it doesn’t burn as fast as others. you can also use corn tortillas. it really doesn’t matter, but i find that the flour tortillas add a chewy crunchiness that you won’t get with the corn.

cut the flour tortillas in half and fry til golden brown.

garnish black bean soup with avocado slices and the tortillas. i like to serve it with a side of cilantro/spinach rice, but you can have it with any kind or rice, alone or just make it as a side.

here is a crappy cell phone picture

3 thoughts on “black bean soup

  1. Not a professional? I think making up everything you do and never using measurements makes you one! And I will probably never make this since there are no measurements and I live by them. (part of my rule-abiding personality i guess). Looks so good though!


  2. noooo! i want you to make it, so here are my estimations at the measurements.
    oh, and this recipe should be enough for 2 or 3 people.

    1. first, you probably only need 1/2 a small onion, but we love onions, so we just chop up the whole thing.

    2.about 1/4 cup of the wine

    3. 1 garlic clove, finely chopped

    4. to saute the garlic and onion, you only need like a tsp of veg or olive oil

    5. 1 pinch of salt, 1 tsp of pepper, i did 5 hard shakes of cumin ( cuz it comes out so slow), but you can do about a 1/2 tsp of cumin.
    1 tsp of paprika, and 1 tsp of chili powder, and 1 tsp of sugar.

    to fry the tortillas, you will need a veg or peanut oil. i usually put just put enough oil in the pan to coat the pan, and then in pour in a little bit more. it's not supposed to be a deep fry.


  3. The photography may not live up to your photography standards but the point is brought forth with much success, the content is magnifico indeed! This is indeed a real yummy feast!


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