I know I am too late to be wishing Merry Christmas but all the festivity is still in air & I hope everyone's enjoying the holiday season. We haven't been able to take off due to some work commitments & also that Kedar is still small we have to think twice before any plans are made. But we are enjoying some quite time at home.
I haven't baked much this season apart for the Masala Biscuits I made over the last weekend to go with some chai, I have been eating this really yummy Plum Cake that the husband bought from the bakery in his office campus. Yumm de Yumm I tell you.
The weather in Bangalore is Brrrr right now which makes it perfect for a nice Soup like this. Full of flavor & packed with a punch. This was what I made on Christmas Night & we enjoyed it with some nice garlic bread.
You Will Need:
- 1 cup Black Beans - soaked overnight or for a min of 6 hrs
- 1 onion - chopped
- 2 large tomatoes
- 3-4 cloves of garlic - finely chopped
- 1 bell pepper - chopped I used half a red & half a yellow
- Salt as per taste
- 2 tbsp salsa - I used store bought
- 1/2 tsp cumin powder
- 1/2 tsp dried oregano
- 2 tsp cooking oil
- Fresh Parsley for garnish
- 2 1/2 cups or more of Vegetable stock
How To:
Pressure cook black beans until tender. Allow it to cool & mash with a potato masher & set aside. Over a gas flame, fire roast the tomatoes until cooked. Fire roast the onion as well. once cool, blend into a smooth paste.
Heat oil in a soup pot, add chopped bell peppers, garlic, cumin & oregano & saute until the bell peppers are tender. Add black beans, 2 1/2 cups of vegetable stock or water, salsa & some salt. Add the onion & tomato paste as well & Bring it to a gentle boil while stirring at regular intervals. simmer for about 6-8 mins.
If you find the soup too thick add some more stock or water to adjust the consistency. Pour into individual soup bowls & garnish with Parsley & serve Hot with a crusty bread
NOTE:
NOTE:
- Use Canned Black Beans to save cooking time
- Since Salsa already has some salt, go easy on salt
