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Black Bean Soup With Cilantro Pesto
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Ingredients for Black Bean Soup:
1 lb. black beans, soaked in water overnight
2 onions
3 carrots
3 garlic cloves, minced
1 bay leaf
1 tsp. ground cumin
1-1/2 tsp. salt
Pepper to taste
One 6-oz. can tomato paste
Ingredients for Cilantro Pesto:
1 bunch cilantro
10 sprigs parsley
1/2 cup Parmesan cheese
1/2 cup toasted almonds
Juice of 3 limes
4 Tbs. garlic, chopped
1 cup olive oil
1/2 tsp. salt
Preparation:
Rinse beans in cold water and place in pot with a ratio of twice as much water as beans. Bring water to a boil. Reduce heat to low, cover and let simmer on the stove, stirring often, about 1-1/2 hours.
Meanwhile, prepare the cilantro pesto. Rinse and coarsely chop the cilantro and parsley. Place the cilantro, parsley, cheese, almonds, lime juice and garlic in a food processor. Blend to a smooth mixture. With the machine running slowly, pour in the olive oil. Add salt and pulse. Store half in refrigerator for a later date and place the rest in a bowl for service.
Peel and chop the carrots and onions for the soup, then set aside. Chop the cilantro, and also reserve. Check beans for tenderness.
Saute the carrots, onions, and garlic in oil until golden. Add a small amount of the bean liquid to the saute pan to deglaze. Add the vegetables to the soup, then add the tomato paste, cilantro and salt. Continue to simmer until tender.
Serve soup topped with cilantro pesto.
Yield: 4 servings
| ALSO IN THIS EPISODE: | | Black Bean Soup With Cilantro Pesto |
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