Black Bean And Pistou Soup Kafka Recipes

Steps:

• In a Dutch oven, heat the olive oil over medium heat. Add the onion and saute until tender and translucent, 7 to 8 minutes. Stir in the garlic and cook 1 minute. Add the broth, beans (do not drain) and kale. Bring to a low boil, reduce to a simmer, cover and cook until heated through, about 25 minutes.
• Serve with sour cream, shredded cheese and diced avocado, if desired.

Steps:

• Cook the celery, carrot and onion in the olive oil in a large saucepan over medium heat until soft, about 5 minutes. Add the oregano, cumin, red pepper flakes, celery seeds and garlic and cook until fragrant, about 2 minutes. Add the black beans, bouillon, bay leaf and tomatoes, then add enough water to cover by an inch or two (about 4 cups).
• Bring to a simmer and cook at least 30 minutes and up to 2 hours, adding more water if the soup is too thick; remove the bay leaf. Season with salt and pepper.
• Serve with Cubano Sandwiches.
• Split open and quarter 1 loaf French bread. Mix 2 tablespoons each mayonnaise and dijon mustard and spread on the bread. Sandwich with sliced Swiss cheese, deli-style ham, roast pork, pickles and more cheese. Butter the sandwiches, then cook in a cast-iron skillet over medium-high heat, pressing with a heavy skillet, 2 minutes. Flip, reduce the heat to medium low and cook, pressing, until golden, 1 more minute.

Steps:

• Heat the light olive oil in large soup pot. Add the curry paste and cinnamon; stir for a minute to infuse the oil with spice. Add the onion, garlic, sweet potato, yellow pepper and jalapeño. Stir and cook the veggies for 5-7 minutes, until softened.
• Add the black-eyed peas, white and black beans, broth, melted peanut butter, red pepper flakes and cilantro.
• Bring the soup to a high simmer, cover, and lower the heat; keep the soup on simmer and cook until the vegetables are tender, about 25 to 30 minutes.
• Stir in the lime juice and brown sugar or agave. Season with sea salt and ground pepper, to taste. Warm through and taste for seasoning adjustments.

Steps:

• ~~If using dried beans,~~ in a medium saucepan, combine the beans with water to cover by 2 inches.
• Bring to a boil. Lower the heat and simmer, partially covered, for 1 hour or until the beans are very soft and beginning to burst.
• Remove from heat.
• In a blender, puree the basil, garlic and 1/4 cup olive oil.
• In a food processor, working in batches if necessary, puree the cooked beans with their liquid (about 3 cups), or ~~ if using canned beans~~, puree with the 3 1/2 cups broth, stock or water.
• Scrape back into the saucepan (or canned beans, scrape into medium saucepan) and stir in the pesto and salt.
• Heat through.
• Swirl in the remaining olive oil.
• Top each serving with a little chopped basil.