Black Bean Soup With Avocado Salsa Food

PRESSURE COOKER BLACK BEAN SOUP

Steps:

• In a 6-quart or larger stovetop pressure cooker or an electric pressure cooker, heat the oil over medium-high heat or using the sauté function. Stir in the onions, chile powder, cumin and oregano and cook, stirring frequently, until the onions begin to soften, about 1 minute.
• Add the water, beans, chorizo, garlic and bay leaves.
• Lock the lid in place. Over high heat, bring to high pressure. Reduce the heat just enough to maintain high pressure and cook for 30 minutes. If using an electric pressure cooker, cook on high pressure for 30 minutes.
• Turn off the heat if using a stovetop cooker, and allow the pressure to come down naturally, about 15 minutes. Remove the lid, tilting it away from you to allow the steam to escape.
• Stir well. Discard the bay leaves and add salt to taste. The soup will thicken on standing.
• Just before serving, prepare the avocado salsa by tossing the ingredients together in a bowl. Ladle the soup into bowls and top each portion with a large dollop of salsa.

BLACK BEAN SOUP WITH AVOCADO SALSA

Steps:

• In 2-quart saucepan, mash beans slightly with potato masher. Stir in water, tomatoes, chipotle salsa and cumin. Heat to boiling over high heat; reduce heat. Cover; simmer 8 minutes, stirring occasionally. Uncover; simmer 2 minutes longer or until soup is slightly thickened.
• Meanwhile, in small bowl, gently toss avocado, lime peel, lime juice, cilantro and salt.
• Ladle 1 cup soup into each of 4 bowls. Top each serving with 1/4 cup avocado salsa. Garnish with sour cream.

BLACK BEAN AVOCADO SALSA

Steps:

• Mix black beans, corn, tomatoes, red bell pepper, jalapeno pepper, cilantro, red onion, lime juice, vinegar, salt, and black pepper in a bowl; fold avocado into the mixture. Cover bowl with plastic wrap, putting it right on top of salsa; chill at least 2 hours.

BLACK BEAN SOUP RECIPE

Steps:

• Roast the tomatoes, onion, and garlic until they are blackened. You can do this under the broiler or in a pan on the stove.
• Blend the roasted vegetables, cumin, and oregano until smooth. (Add a little water if necessary to blend)
• Next, blend the black beans with the vegetable mixture until very smooth. (Add 1 cup of water to blend, add more if necessary)
• Place the blended soup in a pan on the stove.
• Simmer the soup for one hour. (Add water if necessary so that it doesn't become too thick.)
• Salt to taste.
• To serve, divide the soup into 6 bowls.
• Garnish each bowl of soup with the tortilla strips, 1 tablespoon of Mexican cream, 1 ounce of cubed queso fresco cheese, and the cubed avocado.

BLACK BEAN AND SALSA SOUP

Steps:

• In an electric food processor or blender, combine beans, broth, salsa, and cumin. Blend until fairly smooth.
• Heat the bean mixture in a saucepan over medium heat until thoroughly heated.
• Ladle soup into 4 individual bowls, and top each bowl with 1 tablespoon of the sour cream and 1/2 tablespoon green onion.

BLACK BEAN TOSTADAS WITH AVOCADO SALSA

Steps:

• Heat oven to 200C/180C fan/gas 6. Brush the tortillas with a little of the oil and place in a single layer on baking sheets. Cook for 8 mins until crisp.
• In a large frying pan, heat the remaining oil. Add the onion and garlic, and cook for 5 mins. Add the spices, vinegar and honey. Cook for 2 mins more. Add the beans and seasoning, and heat through.
• Remove from the heat and mash the beans gently with the back of your spoon to a chunky purée. Spread some beans over the crispy corn tortillas, scatter with your choice of toppings and add a spoonful of crème fraîche to cool down, or a splash of chipotle Tabasco to spice it up.

BLACK BEAN SOUP

Steps:

• Blend together the black beans with one of the cans chicken broth.
• Add black bean mixture, the other can of chicken broth, and salt to a large pan or pot. Cook on medium heat until nice and hot. (You don't need to bring it to a boil).
• In individual bowls, layer the rice, then the soup, then the other toppings.

BLACK BEAN AND AVOCADO SOUP

Steps:

• In a large soup pot, saute onion and garlic in olive oil about 5 to 7 minutes, or until soft.
• Add cumin, cayenne powder, cinnamon, salt, sugar and cilanto; sauté an additional 2 to 3 minutes until very fragrant, stirring often.
• Add tomatoes and beans; cook an additional 2 to 3 minutes.
• Add broth to the pot and bring to a boil; simmer gently for 10 to 15 minutes.
• Puree 1 cup of this mixture and return back to pot.
• Stir in avocado, and lime juice. Heat through.
• Place in serving bowls and sprinkle with shredded cheese.

BLACK BEAN SOUP

Steps:

• Heat the oil in a large pot over medium heat. Add the onion and salt and sauté until the onion is translucent, about 5 minutes. Add the garlic, cumin, coriander, and chili powder and stir for 30 seconds. Stir in the beans, chipotles, adobo sauce, and broth and simmer for 30 minutes.
• Let cool slightly and transfer half of the soup mixture to a blender. Puree until smooth, then add it back to the pot with the remaining soup and stir. Stir in the lime juice. Serve with lime wedges and desired toppings.

BLACK BEAN SOUP RECIPE

Steps:

• Combine all ingredients. I like to pulverize (leaving some texture) with a hand blender, but it's not required. Heat on the stove, or the soup can be eaten cold if you prefer. The recipe is easily customizable - feel free to add diced roasted sweet potato, corn, etc. Leftovers can be frozen.