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Roasted Garlic and Pepper Black Bean Soup

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Beans, beans, the magical fruit . . .

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The more you eat, the more you . . . get cute?

I’M TRYING TO BE A GROWN UP.

I don’t normally use dried beans in recipes. I had to make a pumpkin pie for a client and it called to use dried beans as weights on the pie crust. So, I had all these beans and was like, “noooow whaaaat.” And then I thought, “ohhhh souuuuup!” And then I thought, “ooooo with roasted veggies in it, all pureed liiiiike.” And then I thought, “I need a haircut,” but that’s neither hither nor thither.

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I also have a TON of jalapeno peppers from our garden, so that’s what all those little burnt things are. They’re not really burnt though! Just nice and roasted. And maybe a little crispy. Maybe one of them is burnt. But I’m not going to tell you which one. I like to leave certain things a mystery here on the www.bevcooks.com internet url blog website.

So after you soak your beans overnight (this is why I hardly ever use dried beans) and simmer them for 45 hours in a huge pot of stock (another reason), you add all the tender roasted veggies to the beans and stick a good ol’ immersion blender down in that thing and make some dang magic, Mike.

And then season her good and add a little milk if you want. I have no idea why I added milk, I just followed my soul fairies’ guidance and felt an inner peace like no other.

They also told me to add a lot of lime juice, and that was a good decision.

They also whispered that maybe I should go a little blonder.

You’re . . . gone, aren’t you?

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There ain’t no such thing as black bean soup without sour cream, cheese, avocado, tomatoes and scallions, I tell you!

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Weekend soup? Yes.

Roasted Garlic and Pepper Black Bean Soup:

What it took for 8:

* 2 pounds dried black beans, soaked overnight
* 10 cups chicken (or veggie) stock
* 1 garlic head
* 2 tsp extra-virgin olive oil, divided
* 1 large red onion, peeled and quartered
* 6 jalapeno peppers, sliced and 4 seeded
* 1 cup cilantro leaves
* 2 Tbs. ground cumin
* 1 Tbs. chili powder
* 1/2 cup milk
* 1 lime
* salt and pepper
* scallions, grated cheese, sour cream and diced avocado for garnish

Add the beans and the stock to a large stock pot. Bring to a boil, reduce heat and simmer on medium for seriously two hours if needed. Check at the 1-hour mark, then keep adding more liquid until the beans are tender.

Preheat oven to 400. Place the onions and jalapenos on a baking sheet. Drizzle with a tsp of oil. Lop the end of the garlic off, exposing the cloves. Place the head in a small piece of foil, drizzle with 1 tsp of the oil, and wrap up the garlic in the foil. Place on the pan and roast the veggies for 45 minutes. (if your peppers roast quicker, just take them out)

Once the beans are tender, add the roasted veggies (squeeze the garlic cloves out of their skins!) and cilantro to the beans. Using an immersion blender, blend the beans until nice and pureed. If you don’t have an immersion blender, do this in batches in a regular blender. And then add immersion blender to your Christmas list.

Add the cumin, chili powder, a big pinch of salt and the milk. Simmer for about 15 minutes, then add the lime juice. Taste it. What does it need? More spices? More salt? More lime? Do it.

Serve with sliced scallions, grated cheese, sour cream and diced avocado!

* You can always cut this recipe in half, because 2 pounds of dried beans makes a frickin’ LOT. Or just use 4 cans of black beans and go for a slightly smaller onion and maybe 3 peppers. But keep the garlic amount the same! For the love.

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I spy a pregnant lady in the spoon.

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23 Responses to Roasted Garlic and Pepper Black Bean Soup

  1. Aimee @ Simple Bites November 14, 2013 at 8:22 am #

    Yes please. I’ll take two bowls for lunch and I’m not even pregnant. But it’s been a long week, okay?

  2. Katrina @ Warm Vanilla Sugar November 14, 2013 at 8:35 am #

    This soup is a totally fabulous recipe. We love black bean soup, but the one I make is a bit different – I can’t wait to try this!

  3. Tieghan November 14, 2013 at 8:44 am #

    Yum!! I could eat this everyday!

  4. DessertForTwo November 14, 2013 at 8:55 am #

    Yum! I love beans. So much.

  5. Kim @ Adventures In A New(ish) City November 14, 2013 at 8:57 am #

    After I read about your immersion blender, I looked one up and put the link in an email to my boyfriend titled “If I Were Stumped on Christmas Presents for Kim….” Then I went back to your post and saw that you wrote “add immersion blender to your Christmas list.” Kindred souls!

    This looks amazing – I can’t wait to get my immersion blender and make it!

    • Bev Weidner November 14, 2013 at 9:43 am #

      Hahahahah, no way! That’s awesome. You’ll LOVE IT.

  6. Heather November 14, 2013 at 9:26 am #

    FACEPLANT. I want to eat the whole pot right now. Speaking of pots though…

  7. Amy @Very Culinary November 14, 2013 at 11:00 am #

    When I posted my black bean soup, I actually included the entire song. I’m a child. I expected more from you, Bev. Jeeze. Lol. Looks aaawwwesome.

  8. Nicole ~ Cooking for Keeps November 14, 2013 at 6:23 pm #

    Yum! Black beans shouldn’t be pretty, but they sure are here.

  9. Paula - bell'alimento November 14, 2013 at 9:11 pm #

    Oh yes, black bean soup must have sour cream and scallions! This soup looks perfect for a fall evening!

  10. Tracy | Peanut Butter And Onion November 15, 2013 at 9:27 am #

    Loving the color contrast with the toppings and the black beans.

  11. Vicki November 15, 2013 at 12:51 pm #

    Your posts rip me up! Love your recipes too.

  12. Stephanie @ Eat. Drink. Love. November 16, 2013 at 12:00 am #

    Uhhh, yeah. I love this. Bring on the beans.

  13. Beth November 18, 2013 at 8:13 am #

    Just discovered your site! And I think I have fallen in love…….with the recipes, the banter, the pictures, need I go on? I already have a month’s worth of recipes to try on my unsuspecting “he thinks he’s a meat and potatoes, but isn’t really” man and fortunately for me I come with a kitchen stocked full of nifty gadgets and a garden that is just waiting to be savaged. Lead me on oh fearless leader…..

  14. Georgia @ The Comfort of Cooking November 18, 2013 at 2:57 pm #

    Helloooo, you big bowl of comfort! This needs to get in mah belly.

  15. Teffy November 19, 2013 at 6:39 am #

    Oh WOW that looks delicious!
    I have some black beans just sitting in my pantry, and this might be the perfect excuse to use them up!

    { Teffys Perks Blog } X

  16. Tracee November 22, 2013 at 4:42 pm #

    Soak any dried bean in water and baking powder. The bp kills their ability to make us sing!

  17. Tracee November 22, 2013 at 5:28 pm #

    SORRY! I meant baking SODA!

    Soak any dried bean in water and baking powder. The bp kills their ability to make us sing!

  18. Kerry Ray November 25, 2013 at 3:51 am #

    You guys abolutely crack me up. Okay, an immersion blender it is. If I didn’t kill the dog with the flying pizza crust, he can probably survive this. Plus, I’ve got windex and paper towels. Just for this one moment, I’m glad Bride isn’t around to watch.

  19. Nutmeg Nanny November 27, 2013 at 1:30 pm #

    I love black bean soup :) this bowl looks absolutely delicious, I love it!

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