Bean on the Brain

Photo Courtesy of Cooking Light

Anyway, so my mom gave me Cooking Light for Christmas, and I am loving it. My new thing is to make a month-long menu because sitting down every week to plan was cramping my style. I definitely like the month-long plan for several reasons: 1. My $1 calendar from Target is a month-at a glance, and having something written on every day of the month just makes me feel like things are getting done around here, b) I can change it anytime I want, and this makes me feel powerful, iii: I have tried a lot of new recipes like the one above, even if it's just because I took the time to tear it out, put a date on it, and file it in a folder that I carry around with my grocery list so I'm going to make it, and last, because it's just fun.

This recipe is probably one of my favorite new ones--you must include the toasted pumpkin seeds, imho: they really make the dish. Also, I added some beef boullion cubes because I got really freaked out that it wasn't strong enough. And, instead of using the ham as a topping, I just put it in the soup--it gave it more substance.

Cuban Black Bean Soup


Ingredients

2 bay leaves
1 pound dried black beans
12 1/2 cups water, divided
1 tablespoon canola oil
3 1/2 cups chopped green bell pepper (about 3 medium)
2 1/2 cups coarsely chopped onion
1/3 cup chopped shallots (about 2 small)
1 tablespoon ground cumin
2 tablespoons dried oregano
2 tablespoons chopped fresh oregano
1 1/2 tablespoons sugar
2 teaspoons kosher salt
2 cups diced peeled avocado
2 tablespoons fresh lime juice
2 cups thinly sliced red onion
1 1/2 cups chopped 33%-less-sodium smoked, fully cooked ham
1 cup chopped fresh cilantro
1 cup light sour cream
10 teaspoon unsalted pumpkinseed kernels, toasted
1/3 cup finely chopped seeded jalapeño pepper (about 2 medium)
Lime wedges (optional)

Preparation

Place bay leaves and beans in a Dutch oven. Add 12 cups water to pan; bring to a boil. Reduce heat, and simmer 2 1/2 hours or until tender, stirring occasionally.

Heat oil in a large skillet over medium heat. Add bell pepper, chopped onion, and shallots to pan; cook 10 minutes or until onion is tender, stirring frequently. Stir in cumin, dried oregano, and fresh oregano; cook 2 minutes, stirring frequently. Remove from heat; let stand 10 minutes. Place vegetable mixture in a blender; add remaining 1/2 cup water. Puree until smooth.

Add vegetable mixture, sugar, and salt to beans; simmer 10 minutes, stirring occasionally. Discard bay leaves. Combine avocado and juice; toss gently. Ladle 3/4 cup bean mixture into each of 10 bowls; top each serving with about 3 tablespoons avocado mixture, about 3 tablespoons red onion, 2 tablespoons ham, about 1 1/2 tablespoons cilantro, about 1 1/2 tablespoons sour cream, 1 teaspoon pumpkinseed kernels, and about 1/2 teaspoon jalapeño pepper. Serve with lime wedges, if desired.

10 servings

Barbara Kafka , Cooking Light, JANUARY 2008