Thursday, February 7, 2008

Comfort Food

When your little life is getting kicked in the shins it's time to hole up in the kitchen until the storm is over. Moments like these I like to make a big batch of comfort food, watch movies, and forget my woes. Here is a wonderful and blessedly easy recipe for delicious, healing black bean soup, enough to outlast a week of miserable feelings. The coconut milk gives this soup a silky texture and dreamy taste, add more if you like. Let me know what you think!

Black Bean Soup

1 large onion, chopped
2 stalks of celery, chopped
1 carrot, chopped
3 cloves garlic, minced
1 green bell pepper, chopped
3 cans (or 4 cups) black beans, rinsed and drained
1 tbsp. oregano
1 tsp. cumin
1/4 tsp. cayenne ( to your liking)
1/4 tsp. cinnamon
2 bay leaves
1/4 cup of orange juice
generous grating of black pepper
2 15-ounce cans diced tomatoes
3 cups chicken broth
1/4 cup of coconut milk

2 cups of brown rice
4 cups of water

In a large pot, saute the onions, garlic, celery, carrots, and bell pepper until the onions soften, about 5 minutes. Add the seasonings wait a minute, add the tomatoes and stir to combine mash up the tomatoes for a minute. Add 3 cups of chicken broth and the beans. Reduce the heat to a simmer, and cook, uncovered, for about 1 hour, adding the orange juice towards the end. If soup is to thick add additional cup of chicken stock. Just before serving, add the coconut milk, and heat through. Serve in bowls with some brown rice underneath. Makes 4-6 servings.

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