Food carries so many memories, and there are a lot of dishes in my family that are vegan without the label. My Granny’s black bean soup is one of those recipes!
Granny’s Black Bean Soup
1 can black beans
1 tablespoon oil
1 onion, chopped
1-2 cloves garlic, minced
1 green bell pepper, chopped
1 lemon, juice and zest
1 teaspoon cumin
2 cups water or stock
salt and pepper to taste
1. Toast cumin in oil until fragrant.
2. Add onion, garlic, bell pepper and lemon zest and sautee until soft.
3. Add black beans. Season with salt and pepper.
4. Deglaze with water or stock and bring to a simmer.
5. Puree until smooth. You can puree only half of it and mix it with the remaining for a smoother texture.
6. It is great garnished with fresh chopped jalepenos, or spring onion. I love it just as it is, but it would also be great over a little rice.
In my real life, I tend to go on food kicks. This is due to both my restless experimentation, and the reality of what’s available on a day to day basis in my kitchen. Right now, I’m on a tahini kick, which has manifested itself today in a lemon horseradish cream sauce, which I served over steamed broccoli and carrots. Although I imagine it would also be a great substitute for butter in mashed potatoes…
Lemon Horseradish Cream Sauce
3 tablespoons tahini
1 lemon, juiced
2 tablespoons prepared horseradish
1 tablespoon sweet white miso
paprika, to garnish (optional)
1. Combine all ingredients (except paprika) until smooth. If you would like a thinner sauce, just add a bit of water.
2. Garnish the sauce by sprinkling paprika on top before serving.