COFFEE ‘N’ BLACK BEAN SOUP – IN 30 MINUTES!
One of my favorite memories from living in New Orleans is learning to make traditional red beans and rice from a local who had been serving up this favorite dish – to throngs of people – her entire life. We soaked, drained, combined, stirred, seasoned, mashed, and tasted … what a learning opportunity for a Midwestern native!
And though I often still make beans the way she taught me, time – or lack thereof – can be an issue. So, canned beans are a wonderful option. Their texture is spot on. And just like starting with dried beans, they are a nutrition powerhouse, providing protein, fiber, potassium, folate, iron and zinc.
This hearty soup is designed to be a satiating meatless meal option with layers of flavor developed from sweet, smoky and hot peppers, cumin, chili powder, tomatoes, broth and coffee. You won’t necessarily taste the brewed coffee, but its roasted, earthy notes heighten and complement the other flavors. (Check out “Don’t Just Sip … Eat Your Coffee!” for more on cooking and baking with coffee.)
Feel free to add a ham bone, ham or chicken if you want. Or, serve with steamed rice to turn the beans into a complete protein, containing all nine essential amino acids. And definitely consider topping your bowl with a squeeze of fresh lime juice, avocado, cilantro or one of the other options listed. This soup has a mild-to-medium heat level which can be adjusted by adding more or less of the chipotle, serrano or jalapeno peppers.
Oh, and I almost forgot what some will consider most important. If you have all of your ingredients gathered, (and depending on how fast you are with a knife, maybe have chopped the vegetables ahead) this soup comes together in just 30 minutes. Gotta love that!
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