Beans, peppers, and very fulfilling!
Makes: 6-8 servings Total time: Overnight bean soak, 2 hours cooking time
Ingredients:
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1 1/2 cups dried beans (we like a combination of kidney, pinto, and black beans)
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1 poblano pepper
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1 jalapeño pepper (seeds removed)
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1 bell pepper (red, yellow, or green)
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1 tablespoon olive oil
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1 small yellow onion, diced
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1 stalk celery, sliced
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1/4 cup fresh parsley, coarsely chopped
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1/4 cup fresh cilantro, coarsely chopped
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4 cloves garlic, peeled and finely chopped
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1 teaspoon paprika
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1/4 teaspoon chili powder
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Juice of 1 lemon
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Salt, to taste
Directions:
Soaking the beans
- Prepare beans, either with a quick soak or overnight soak. If soaking overnight, rinse and check beans for any impurities. Place into a large pot or bowl and add 5 cups of water and allow to soak overnight (or 6-8 hours). If using a quick soak, again rinse and check beans for any impurities and add with 5 cups of water to a large pot. Bring beans to a boil, then remove from heat and allow to stand for 1 hour. Drain water after soak.
Preparing the soup
- When you are ready to prepare the soup, combine beans with 5 cups of filtered water, and turn heat to medium. The beans will need to cook for 1.5-2 hours.
- Turn on broiler. Remove stems from poblano, jalapeño, and bell peppers and cut in half. Place in a pan, skin side up. Keep the peppers in the broiler for approximately 10-15 minutes, or until skin is blackened. Allow to cool.
- Meanwhile, combine olive oil, onion, celery, herbs, and garlic in a skillet. Cook on medium heat until onions are translucent, then add to the beans.
- Once the peppers are cooled, remove skin, chop, and add to the beans. Add paprika, chili powder, lemon juice, and salt, and reduce to simmer. Add water as needed.
- Once the beans have cooked for 1.5-2 hours, remove from heat.
- We recommend serving each bowl with a tablespoon of plain whole-milk yogurt or sour cream.