I have decided to make black bean soup for dinner and instead of just opening cans I'm gonna cook the beans. I soaked one cup of beans overnight then added salt to the soaking water after reading a blog by a vegan cookbook author this morning.
I then drained the rinse water and added 1/4 whole onion, 2 cloves of garlic, 3 bay leaves and salt. When the beans are tender, which should take a couple of hours, I will discard the onion, garlic and bay leaves, and there should be about three cups of black beans.
In large soup pot I will sauté the rest of the chopped onion, two chopped cloves of garlic and two cups of sliced carrots. When those are done, I will add the beans, 1/2 cup of orange juice, one can of Rotel tomatoes with green chiles and enough bean broth to make it a soup. Salt, pepper and cumin will spice up the dish. I would add a chipotle pepper in adobo sauce if I had it.
What to go with the meal? How about some real southern cornbread and a cabbage slaw with red bell pepper with Caesar dressing? Yup, that will definitely fit the bill. A cheap red wine and Ben & Jerry's Karamel Sutra ice cream for dessert sounds good to me.
Let me tell you, the aroma in my house is glorious right now. I love cooking!
Because the beans were so dang good and all of the ingredients so far were organic, I decided to ditch the Rotel tomatoes. After I discarded the bay leaves, I left the onion because it had basically disintegrated and the one garlic clove I could find I smashed and added to the sauté mix. I used the juice of 1/2 organic orange (devoured the other half) and then added Muir Glen Fire Roasted Tomatoes. I don't like my soup to be too "soupy" and this turned out to be "da bomb". Too bad you can't have any.