Yummy black bean
is the first bean soup I ever made. I had eaten bean, pea or lentil soups
before, but I had never actually cooked one myself. It seemed to be a big deal
to soak the beans and then cook them. But one day I got inspired and decided to
give it a try. I planned it and soaked the beans overnight for a soup to be
cooked on a Saturday. I made a big pot of it, which provided me with nutritious
food for several days. And that was the beginning of my love affair with
homemade bean soups. Now I make one every week. They are so rich and satiating
that a bowl of bean soup can serve as dinner.
cups (500 g) dried black beans, soaked overnight, drained and rinsed
cups (2 l) water
carrots, halved lengthwise, then sliced crosswise
tablespoons olive oil
leeks, cut into small pieces
the beans and water into a pot and bring to a boil. Skim off and discard any
foam that forms. Cook over medium heat for 1 hour.
the onion and carrots in the oil for about 10 minutes.
the beans start to become tender, add the sauté and cook for another 10
the leeks and cook for another 3 minutes. Add salt and pepper to taste
Serve garnished with fresh cilantro leaves and
topped with sour cream.