![]() Served with avocado slices, blue corn tortilla chips, and chopped red onion. Reduce heat to medium and add the puréed beans, vegetable broth, and salt. When heated, add the purée and cook for about 5 minutes, slowly stirring. Heat pot over medium-high heat and add oil. +I used one can of black beans and one can of chickpeas. Transfer to a blender along with garlic and onion. STEP 4: Ladle into bowls and top with chips, sour cream, and cilantro if desired. ![]() 1 The earliest recorded mention of the soup can be dated to the fifth century BC, in a. The soup was well known during antiquity in the Greek world, but no original recipe of the dish survives today. STEP 2: Add the remaining ingredients and bring to a boil. Black soup was a regional cuisine of ancient Sparta, made with boiled pork meat and blood, using only salt and vinegar to flavour. +I added a few handfuls of chopped, wilted spinach, just to get in some greens. 1/2: 1/2 boneless, skinless chicken breast (cut into 1/2-inch cubes). STEP 1: In a large stock pot, saute the onion until soft, adding the garlic for the last few minutes. Add the beans, bay leaves and 7 cups water. +I used bottled salsa out of convenience, and added an additional half a cup. Add the garlic, chili powder, cumin and oregano and cook, stirring, until fragrant, about 1 minute. +I love savoury more than sweet, so while I didn’t want to omit the coconut sugar completely (because Dana is the master, not me) I chose to only add a quarter of the recommended amount. I was nervous doubling (especially mid way through the completion lol) but it turned out fantastic! I will for sure be doubling right from the start next time I make this, in order to ensure for leftovers :) This soup was so freakin’ delicious that I caught my family sipping from the pot SO MUCH that I decided to double up the ingredients and throw a second lot of ingredients in the pot (or I wouldn’t have been left with anything hahah). Okay, Dana! This week you are two for two on both recipes that I tried!! :)
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