Aside from Filipino cuisine, my daughter loves Mexican food. She could eat burrito, taco salad, tamales, tacos and quesadilla everyday. Don't know why she loves Mexican food. Is it the Spanish blood in her? I don't know. All I know is, she would crave for it and request Mexican food for dinner. So today, I thought of cooking her something different. She has tried chili, which is mostly beans, but I have never tried cooking black bean soup. And she would probably like it too. Since she loves beans as well. I've got black beans in my pantry for so long that I thought I would experiment on it today. I checked online for recipe and there were a lot of version. I was thinking of cooking in in my Crock-Pot because I know beans and majority of soup is best cooked slow for several hours.
Black bean soup is a popular in Latin America (Mexico, Puerto Rico etc.) but mostly popular in Cuba. It os a very healthy dish, most preferred by vegetarians. Black beans is very nutritious. It is very rich in minerals and amino acids.
Like in many bean dishes, preparation should be the night before. Dry beans should be soaked overnight. But if you forgot to soak it, not a problem. you can boil the beans for an hour or so.
The beans should be soaked in water. Make sure there is at least 2 inches of water above the beans because it will swell overnight. In the morning, or when it is time for you to cook, throw the water and wash the beans first.
Here is my recipe for black bean soup
Ingredients
2 lbs black beans, soaked overnight and washed
1 pc medium onion, roughly chopped
2 pcs carrots, peeled and chopped
1 pc tomato. chopped
2 tbsp chili powder
2 tbsp salt
2 tbsp ground pepper
water to cover al the ingredients
Toppings
Shredded cheese
Chopped onion
Procedure
In your Crock-Pot, pour all the ingredients. Make sure the water is at least 1-2 inches above all the ingredients. Cook on high for 4-6 hours, stirring once in a while.
Once cooked, serve in a bowl, with cheese and onion toppings. Enjoy!!!
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