Another Whole Foods recipe.
This was yummy.
I did not use the avocado but the lime added a wonderful lift! Instead of chipotle powder, I use chili paste.
1 pound dried black beans (about 2 1/2 cups), rinsed
2 medium onions, chopped
1 large red bell pepper, seeded and chopped
4 cloves garlic, finely chopped
1 tablespoon ground cumin
1 teaspoon ground chipotle pepper
2 tablespoons chopped fresh cilantro
2 tablespoons nutritional yeast
1 tablespoon fresh lime juice
1/2 ripe avocado, chopped
Soak the beans overnight or 6 to 8 hours prior to cooking. Drain and rinse.
In a large pot, bring 1/2 cup water to a simmer over medium-high heat. Add onions, bell pepper and
garlic and cook, stirring frequently, until onions are translucent and beginning to brown, about 10
minutes. Stir in cumin and chipotle and cook 1 minute, stirring. Add drained beans and 10 cups water.
Bring soup to a boil, then lower to a simmer and cook, uncovered, for 1 1/2 to 2 hours, until beans are
tender. Remove 4 cups soup and carefully purée in a blender. Return purée to pot and stir in cilantro,
nutritional yeast and lime juice. Spoon into bowls for serving and garnish with avocado.