Ingredients Jump to Instructions ↓

  1. 1 lb 454g / 16oz Black beans - soaked overnight

  2. 2 Onions

  3. 3 Carrots

  4. 3 Garlic cloves - minced

  5. 1 Bay leaf

  6. 1 teaspoon 5ml Ground cumin

  7. 1 1/2 teaspoons 7 1/2ml Salt Pepper to taste

  8. 1 Tomato paste - (6 oz) Cilantro Pesto

  9. 1 Cilantro

  10. 10 Parsley sprigs

  11. 1/2 cup 73g / 2.6oz Parmesan cheese

  12. 1/2 cup 46g / 1.6oz Toasted almonds Juice of

  13. 3 limes

  14. 4 tablespoons 60ml Chopped garlic

  15. 1 cup 237ml Olive oil

  16. 1/2 teaspoon 2 1/2ml Salt

Instructions Jump to Ingredients ↑

  1. Recipe Instructions Rinse beans in cold water and place in pot with a ratio of twice as much water as beans. Bring water to a boil. Reduce heat to low, cover and let simmer on the stove, stirring often, about 1 1/2 hours. Meanwhile, prepare the cilantro pesto. Rinse and coarsely chop the cilantro and parsley. Place the cilantro, parsley, cheese, almonds, lime juice and garlic in a food processor. Blend to a smooth mixture. With the machine running slowly, pour in the olive oil. Add salt and pulse. Store half in refrigerator for a later date and place the rest in a bowl for service. Peel and chop the carrots and onions for the soup, then set aside. Chop the cilantro, and also reserve. Check beans for tenderness. Saute the carrots, onions, and garlic in oil until golden. Add a small amount of the bean liquid to the saute pan to deglaze. Add the vegetables to the soup, then add the tomato paste, cilantro, and salt. Continue to simmer until tender. Serve soup topped with cilantro pesto. Serves 4.


Send feedback