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"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Black Bean Soup with Avocado Salsa Recipe

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This recipe for Black Bean Soup with Avocado Salsa is from Our Family & Friends Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3 15-ounce cans black beans, rinsed and drained
4 cups vegetable (or chicken) broth
2 tbsp vegetable oil
1 white onion, chopped
2-3 cloves garlic, minced
scotch bonnet or other hot pepper, minced, to taste (Optional)
1 potato, chopped (Optional)
1/2 cup white wine
2 avocados, seeded and cut into chunks
1/4 cup cilantro, chopped
3 tbsp lime juice
salt and pepper, to taste
4 tbsp sour cream
Directions:
Directions:

Combine half of the beans and 1 cup of the broth in a blender or food processor and puree.

In a large saucepan, heat the oil over medium heat. Add the onion, garlic, salt, pepper, hot pepper, and potato (if using). Stir frequently until the onion is soft, about 5 minutes. Add the wine and boil until reduced, about 3 minutes.

Add the bean puree, the remaining broth, and the rest of the beans. Simmer about 5 minutes, or until potatoes are cooked (if using).

Meanwhile, in a small bowl, combine the avocados, cilantro, lime juice, and another dash of salt and pepper. Mix gently and set aside.

Spoon the soup into bowls and top with the avocado salsa. Place a dollop of sour cream next to the avocado.

 

 

 

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