Tuesday, September 6, 2011

Black bean and corn soup

The end of the summer is definitely upon us judging by the fact that it's bloody freezing out side. While I just love big wool sweaters and knee high boots I'm sad to see the cold weather come in. This is our last  the next few weeks will be our last chance to use up the last of the late summer harvest including sweet corn. This soup is a perfect way to say so long summer, and hello to autumn. 

1 cooking onion - chopped 
2 cloves of garlic - chopped
3 ears of corn - cut off the cob 
1 can of black beans - do not rinse
4 cups of veg stock or water 
1 tsp red pepper flakes (optional)
2 tsp cumin
1 tsp paprika (sweet or smoked) 
2 tsp ancho chili powder - 
green onion - garnish diced
red pepper - garnish diced
salt - pinch (to taste)
pepper - """
PREP: Chop ingredients. 
COOK: sautee onions in a small drizzle of evoo until translucent then add garlic - cook one more minute then add spices, and corn. Cook until kernels are bright yellow then add your water/ stock and beans. Bring to a boil then lower temp. and let simmer for 30 mins to an hour uncovered (if you have the time). Puree or blend until mostly smooth (you will still want some texture). Taste and re season with s&p if you like. 
SERVE: thinly slice green onion on the bias and peppers into small dice and top the soup before serving. A drizzle of chili oil if you are so inclined is 
also nice. 

1 comment:

  1. Black bean soup is one of my favorites! This looks lighter then most - probably delicious with fresh corn. Now is definitely the time to be making this dish.


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