Tonight

Tonight’s dinner will be Weight Watcher’s Black Bean Soup and my mother’s recipe for cornbread (posted that recipe last week). This soup is delicious and cheap because it’s made with dried black beans instead of the can. Try it out…

 

WW Black Bean Soup

 

1 lb dry black beans

1 small red bell pepper

1 small onion, quartered

2 cloves garlic

3 bay leaves

 

1 T olive oil

1 large onion, minced

½ c chopped parsley

1 red pepper, minced

2 medium carrots, shredded

5 cloves garlic, minced

1 T red wine vinegar

2 oz white wine

1 tsp cumin

1 tsp oregano

1 chicken bouillon

Salt and pepper

 

Rinse the beans and place in a large pot with 8 cups of water. Cover and bring to a boil, then remove from heat and let the beans sit, covered for one hour. Or you can let them sit for 24 hours in cold water.

 

Drain and fill pot and beans with 8-10 cups of water when ready to cook. Add bell pepper, garlic, onion and bay leaves to beans. Bring to a boil and reduce heat to low. Simmer for an hour, or until beans are tender, stirring occasionally. Add water if necessary.

 

Meanwhile, in large frying pan, heat oil on low. Add chopped veggies (onion, parsley, carrots, pepper, garlic) season with salt and pepper. Sauté 5 minutes or until soft.

 

Add vegetables to bean pot. Then add wine, vinegar, cumin, oregano, bouillon, salt and pepper and adjust water if also needed. Cover and simmer on low 15-20 minutes. Remove bay leaves.

 

Use an immersion blender and puree some of the soup, but not all of it. serve with sour cream and/or cheese, whatever you would like. Yum!