It has been such a perfect day today. The sun is shining, and all I did was relax. Sometimes a Saturday is meant to be completely unproductive, and completely enjoyable.
Last time I went grocery shopping I decided to buy dry beans instead of the canned ones. They are cheaper, have less sodium, and you get more for your money. I had seen in recipes about soaking beans and my Mom had done it too, so I thought hey, how hard can it be?
The rookie that I am, I soaked a whole pound of black beans, not thinking about how they would expand as they soaked up the water. I had two recipes I wanted to use them for, so I figured I would use a half pound per recipe. I must have at least 8 cups of beans sitting in my saucepan. I wasn’t planning another major Love Your Leftovers this week, but sometimes they just spring upon you, I guess 🙂
I was craving chili (oh WSS, you slay me!) but I thought it would be too heavy for a beautiful spring day. So I decided to mix it up a bit and turn my chili idea into Mexican Soup. Light and refreshing, you get all of the chili taste without the winter warmth. Plus it used up a good cup of my black bean stash.
1 lb ground turkey
1 onion, chopped
2 cloves of garlic, chopped
1 can diced tomatoes
1 large tomato
3 carrots, peeled and chopped
1 cup black beans
2 cups chicken stock (from leftovers!)
1 tablespoon chili powder
1 tablespoon cumin
1 tablespoon dried oregano
1 chili pepper
Salt and pepper
Light sour cream and fresh cilantro to serve.
In a saucepan, saute the onion and garlic until soft. Add the ground turkey and cook until there is no pink left.
Add the rest of the ingredients and simmer, covered, for 45 minutes, then uncovered for 15 minutes. Re-season to taste.
Serve with light sour cream and fresh cilantro.
This soup was light and refreshing, with a great spicy kick perfect for a springtime wake up call! The sour cream is key, to add a mild creaminess to contrast the spicy tomato. It is like a chili with less beans and thickness, and could be turned into chili with more beans and less broth. Now its time to brainstorm what to do with the rest of my magical black beans.
What is your favorite black bean recipe?