I am still exploring my newest cookbook, Spilling the Beans. Success rate so far is 100%!
One day this week my children enjoyed buttermilk pancakes with pureed beans hidden in the ingredients. Today I finally made the ginger chews I had hoped to make last week until I realized I did not have molasses. They are a bit fussy with respect to timing, but results were great. Four children today enjoyed them- again hidden beans!
This soup I made as a last minute thought yesterday. It is so good I may make a batch to share with friends coming tonight. Think fresh salsa in a bowl. Again, even my daughter approved.
Ingredients: Canola or olive oil for cooking: 1 onion peeled and chopped; 1 carrot, peeled and chopped; 2 celery stalks chopped (including the leafy parts); 1 jalapeno pepper, seeded & minced; or 1 tsp chopped canned chipotle chilies; 4 garlic cloves crushed; 1 small red or yellow bell pepper shopped; 2 tsp ground cumin; 2 cups cooked black beans or a 19oz can, rinsed and drained; 12 oz can kernel corn, drained; 14 oz or 28oz can diced stewed tomatoes, undrained (I used the larger can), 4 cups chicken or vegetable stock. Toppings: sour cream, chopped cilantro, chopped green onions and/or crumbled feta.
Directions: Heat oil in saucepan and saute onion, carrot and celery for about 5 minutes until they begin to soften. Add the jalapeno, garlic, red pepper and cumin, cooking for a minute longer. Add the beans and corn, tomatoes and stock. Bring to a boil, reduce to simmer, cover and cook for 15-20 minutes, until the carrots are tender. Season with salt and pepper.
You can serve the soup chunky (as I did) or puree some or all of it as desired.