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Add a photoServings: 4
Ingredients
- 1 lb Black beans soaked overnight
- 2 x Onions
- 3 x Carrots
- 3 x Garlic cloves chopped
- 1 x Bay leaf
- 1 tsp Grnd cumin
- 1 1/2 tsp Salt Pepper to taste
- 1 can Tomato paste - (6 ounce)
- 1 bn Cilantro
- 10 x Parsley sprigs
- 1/2 c. Parmesan cheese
- 1/2 c. Toasted almonds Juice of 3 limes
- 4 Tbsp. Minced garlic
- 1 c. Extra virgin olive oil
- 1/2 tsp Salt
Directions
- Rinse beans in cool water and place in pot with a ratio of twice as much water as beans. Bring water to a boil. Reduce heat to low, cover and let simmer on the stove, stirring often, about 1 1/2 hrs.
- Meanwhile, prepare the cilantro pesto. Rinse and coarsely chop the cilantro and parsley. Place the cilantro, parsley, cheese, almonds, lime juice and garlic in a food processor. Blend to a smooth mix. With the machine running slowly, pour in the extra virgin olive oil. Add in salt and pulse. Store half in refrigerator for a later date and place the rest in a bowl for service.
- Peel and chop the carrots and onions for the soup, then set aside. Chop the cilantro, and also reserve. Check beans for tenderness. Saute/fry the carrots, onions, and garlic in oil till golden brown. Add in a small amount of the bean liquid to the saute/fry pan to deglaze. Add in the vegetables to the soup, then add in the tomato paste, cilantro, and salt. Continue to simmer till tender.
- Serve soup topped with cilantro pesto.
- Serves 4.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 327g | |
| Recipe makes 4 servings | |
| Calories 1009 | |
| Calories from Fat 527 | 52% |
| Total Fat 59.8g | 75% |
| Saturated Fat 10.16g | 41% |
| Trans Fat 0.0g | |
| Cholesterol 11mg | 4% |
| Sodium 859mg | 36% |
| Potassium 2399mg | 69% |
| Total Carbs 92.02g | 25% |
| Dietary Fiber 21.6g | 72% |
| Sugars 11.85g | 8% |
| Protein 32.91g | 53% |
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