Black bean soup and Arepas
Today we were feeling like Black Beans. Lots of them...
So I made a simple black bean soup (derived from one of my favorite #mexican 🇲🇽 recipes) served with sliced avocado. 🥑
sautee onion, garlic and chili pepper (add chipotle or other if you have) in olive oil. When the onion is transparent, add about 4 cups of cooked black beans and a can of tomatoes (or 1 cup fresh chopped tomatoes. Add 1 cup of the black bean water (from boiling the beans- like aqua faba), cover and bring to a boil. Once boiling, uncover- add a salt, more hot pepper, olive oil, and some cumin. Continue stirring over low-medium heat until the water has evaporated and you are left with a stew. Adjust salt, add some extra virgin olive oil and serve with avocado and cilantro.
Stores up to 3 days in the fridge.
We also made fresh arepas (white corn flour and water tortillas!) 🇨🇴 with sautéed tropea onion, black beans and nettle leaves brought to me directly from the earth in Umbria (thank you @lovebeingnow )
All in all, I’d say it was a pretty good lunch. I’m full now. Soup for dinner. 🙏🏻
Wishing everyone a beautiful weekend filled with health, wellness, peace and love.
And always- light. Lots of it! ☀️ Xx