Folic acid, magnesium, potassium and iron are essential to our diet and that is not all that black beans bring to our nutrition. Eat them to build new cells, energy and give your system the power to oxygenate itself.
In summer I like this soup at room temperature and in the colder months it is marvellous warm.
Black bean soup
500 g of cooked black beans with cooking water, either home cooked or canned
1 small onion finely chopped
3 to 4 cm long and 3 cm wide piece of ginger (add more for more spice), finely chopped
2 cloves of garlic finely chopped
10-12 fresh basil leaves
5-6 sprigs of fresh marjoram and thyme (use leaves only) or dry herbs instead
Big pinch or 2 of coarse sea salt
If cooking the beans at home, soak 1½ cups of dry black beans in 4 cups of water over night. Using the soaking water, cook the beans the following day in a large pot with a loosely open lid at medium heat, until the beans are tender and creamy to the bite. It will take about two to three hours, depending on the beans. If using canned black beans start here. Add all of the above ingredients to a blender jar and blend until creamy and smooth. That is it. If you would like to eat the soup warm, warm it up, if not it is ready to serve.
Red pepper mojo
2 ripe sweet red peppers chopped very fine
1 small garlic clove chopped very fine
½ cup of apple cider vinegar (unfiltered if you have it)
1 Tbsp of honey
7-10 chives thinly cut (use scissors, it is much easier)
Chop the peppers, garlic and chives very, very fine. The end result should be a slightly coarse sauce. Place them in a bowl and mix in the liquid ingredients.
Pour two to three tablespoons of the red pepper mojo over the soup before eating.
In the photos above I served the black bean soup with bulgur, tomato, pumpkin seed and feta cheese salad on the side.