I continue to search for great vegetarian recipes. I have a couple of wonderful cookbooks I keep drawing from, but occasionally, I hit a recipe wall. Recently I was in this predicament and asked some of my Facebook friends for help.
This is tricky, because our family avoids dairy, pork, and eats gluten-free (did I miss anything?) Invariably someone’s recipe suggestion gets nixed for one of these reasons. But a friend gave me a great recipe and the best news of all is, it’s quick! The recipe calls for a can of beans, but we can buy only dried here. Never fear, it can still be quick.
Here’s the best tip ever: don’t worry about all that pre-soaking and cooking. Put dry rinsed beans in a pressure cooker and cover with three times as much water as beans and cook for 30 minutes, then let cool down by the natural cool-down method (i.e., turn it off and let it sit until it’s ready to open), and TADA! Beans, ready to pop into your favorite recipe. Just make sure you use a stainless steel pressure cooker. Those aluminum ones leach aluminum into your food, and we weren’t meant to consume aluminum!
Black Bean and Salsa Soup
Serves 4 (so we doubled it)
- 1 15 oz. can black beans, drained and rinsed
- 1 c. salsa
- 1 1/2 c. vegetable broth
- 1/2 tsp. ground cumin
- 1c. frozen corn, thawed
- dash hot sauce
- cornchips (We did without these because they’re not readily available. Still yummy!)
- Place 1 cup beans. salsa. broth, and cumin in a blender. and puree til smooth
- Transfer to a saucepan and add remaining beans, corn, and hot sauce to taste
- Stir to combine and heat thoroughly over low heat
- Once warm, serve, garnished with broken corn chips ove the top. Freshly chopped cilantro anmd a dollop of vegan sour cream or vegan yogurt also make a nice garnish