The weather outside is frightful!”
This one is for all you folks who were complaining about the near spring like weather we had over the December break. I did not complain, but I shall confess I was indeed very skeptical. As they say, if you are skeptical you shall be punished and sure enough we started a back to work week with frigid, winter York temperatures.
I guess, since this is the first post of the year, it is traditional/customary to speak a little of resolutions. Starting out, I am paying for the sins of gluttony, the doctor has me on a 101 restrictions which can only be translated in plain speak to minimize eating out, increase exercise and in short be a good girl. Going back to my accounting roots, it is too depressing for me to think in terms of depriving myself, however, there are two piece of camera equipment that I have been eyeing. I have decided to reward myself by putting $15 in an envelope for each day that I remember to bring my own lunch, for my equipment fund. Ha! Let us see if this resolve lasts and it works.
The second resolve is to ensure that I focus this year on quality and reflective cooking, writing and photography.
So, down to the food, it is pretty clear that this week I shall be posting warm and comforting recipes. On Sunday, I made us some carrot and black bean soup. The carrots are not very visible, but were discernable in the taste. The whole creation actually came down to a slow cooker wonder, finished off with some final layers of flavor with slow sautéed garlic, powdered toasted cumin and lots of tangy lime juice.
Black Bean Soup with Garlic, Lime and Toasted Cumin
Prep Time: 4 hours and 10 minutes (includes time to soak the beans)
Cook Time: 3 and ½ hours (mostly in a slow cooker)
Water for soaking and cooking black beans
¾ cup black beans
1 cup of diced carrots
2 tomatoes, chopped
1 teaspoon salt
1 teaspoon red chili powder
1/3 cup coconut milk.
To Finish the Soup
2 teaspoons cumin
2 tablespoons olive oil
4 pods of garlic pressed
Lots of chopped cilantro and scallions
Method of Preparation
1. Soak the black beans for 4 hours.
2. Drain the beans well and place in a slow cooker, with the carrots, tomatoes, salt and red chili powder.
3.Add in 2 cups of water and cook on high for 3 hours.
4. Cool the beans.
5. Place the beans in a blender and puree until fairly smooth with the coconut milk.
6. In a small skillet, heat the cumin seeds for 1 and ½ minutes until fragrant.
7. Grind to a powder.
8. Heat the oil and gently add the pressed garlic and cook lightly until the garlic is fragrant,
9. Add in the cumin and stir.
10. Add in the pureed soup.
11. Simmer for 10 minutes.
12. Cut the lime and squeeze in the lime juice.
13. Serve the soup in serving bowls garnished generously with the chopped cilantro and scallions.
- Water for soaking and cooking black beans
- cup black beans
- 1 cup of diced carrots
- 2 tomatoes, chopped
- 1 teaspoon salt
- 1 teaspoon red chili powder
- ⅓ cup coconut milk.
- To Finish the Soup
- 2 teaspoons cumin
- 2 tablespoons olive oil
- 4 pods of garlic pressed
- 1 lime
- Lots of chopped cilantro and scallions
- Soak the black beans for 4 hours.
- Drain the beans well and place in a slow cooker, with the carrots, tomatoes, salt and red chili powder.
- Add in 2 cups of water and cook on high for 3 hours.
- Cool the beans.
- Place the beans in a blender and puree until fairly smooth with the coconut milk.
- In a small skillet, heat the cumin seeds for 1 and ½ minutes until fragrant.
- Grind to a powder.
- Heat the oil and gently add the pressed garlic and cook lightly until the garlic is fragrant,
- Add in the cumin and stir.
- Add in the pureed soup.
- Simmer for 10 minutes.