Our Famous Black Bean Soup
Black bean soup recipe so easy and delicious. Our restaurant customer’s favorite!
Miriam: We will skip the story about the black beans on the ceiling will you?
Kristi: Ha ha yes I will skip it for now although it’s very tempting I have to tell you! Maybe in our next book.
Miriam: Good idea.
This recipe is a 20 minute miracle. Done in a pressure cooker. And can be adapted quickly for a salad or spicy black bean hummus.
Miriam: I think you’re really going to enjoy this recipe it’s savory without being full of salt.
Kristi: Our restaurant customers loved our black bean burritos made with these beans as well as our black beans and rice salad.
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Talk soon,
Miriam amd Krist
Ingredients
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Pour a 16 0z bag of black beans in a bowl rinse and pick out any stones. Soak 2 hours.
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Add beans to pressure cooker add 4 cups of water and 2 garlic cloves.
- (Miriam: I also like to blend up a 1/4 onion, 1/2 green pepper and 1 tomato… and add to beans… part of my mom’s secret recipe!)
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Place lid on and turn on high.
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The pressure release will jiggle slowly and when it jiggles fast, turn down to 7 or medium-ish and cook 5 minutes.
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Turn burner off and leave on burner to let cool until pressure is gone.
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Add 2 tsp of Braggs Liquid aminos, pinch of Celtic Sea Salt and 3 T of Canary Island Garlic and Herb olive oil.
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Serve with thin sliced onion and tomato on top drizzled with more Canary Island Garlic Herb Olive Oils….mmmh… delicious!