Contributing Monkie GreenChef Staff Monkies
Published on April 26, 2008
Tantalizing Black Bean Soup
I had wanted a pressure cooker for a while. I love beans and soups, but the canned stuff just didn’t do it for me. I never liked the idea of eating anything out of a can as it couldn’t be that fresh or healthy anymore and wasn’t very environmentally friendly. Yet on the other hand, cooking beans all day long didn’t sound like an efficient use of energy either. Finally, last Christmas we got a pressure cooker and didn’t have to debate the purchase anymore. Immediately I fell in love with it after my first few attempts with it. I could pour some water and beans in it and make a soup in only 20 min. (8-12 min. of the stovetop being on). It has been a considerable time saver and saves a ton of energy. I don’t even mind soaking the beans overnight or 8 hours, I could just pour the water over the beans in the morning and they are ready to be cooked by dinner. Alternatively though, you can also quick soak them in 20 min. by cooking them under pressure for a minute and then letting them sit. Also if you soak them in hot water instead of room temp. they only need to soak for about 4 hours or so.
This is the first soup I made in the pressure cooker. I had just kept adding a lot of dried seasonings and garlic to the water since I didn’t have a “vegetable stock”, then I turned it to high pressure and crossed my fingers. To my surprise it turned out amazingly delicious, with a lovely balance of flavors. An earthy exotic black bean soup. Salty and tangy with a hint of spice.
You don’t have to have a pressure cooker to make this soup (although I highly recommend them). You can also make it in a regular pan, it just takes a lot longer. You can also use canned black beans and just warm it up and add the other flavors and ingredients to it. It just won’t taste as fresh and homemade.
For the Soup:
2 Cups Dried Turtle Black Beans, Soaked 6-8 hours
4 Cups of Pure Water
4 Cloves of Garlic, Finely Minced
1 Cup of Shallots, Finely Minced
2 TB of Coconut Oil
2 Carrots, cut lengthwise and chopped
2 Tsp. of Garlic Powder
1 Tsp. of Cumin
1/4 Tsp. Red Pepper Flakes
1/4 Cup Lime Juice
1 Cup Cherry Tomatoes
4 Chives, minced
2 Tsp. Sea Salt
Fresh Pepper to taste