I love black beans. I love soup. I love all things Foster’s Market. So…this would be a perfect recipe, right. You are right – very yummy. The lime juice definitely makes this a winner for me. We served it today for lunch. My Dad makes great yellow rice and paired quite well with the soup. Not that it’s cold down here in Lakeland or anything, but soup is good anytime!
1 lb dry black beans (rinsed over night, drained)
1/4 cup evoo
1 red onion, diced
1 red pepper, seeded and diced
2 carrots, peeled and diced
4 ribs celery, chopped
2 jalapenos, seeded and diced
8 garlic cloves, chopped
1 granny smith apple, chopped
1 T basil, dried
8 cups red-sodium chicken broth
4 bay leaves,
salt (to taste)
pepper (to taste)
juice of 3 limes
Cook black beans for about 45 minutes.
Meanwhile, saute onion in the evoo for about 10 minutes. Then add the rest of the veggies for about 10 minutes. Then add the broth and seasonings.
Add to black beans and simmer about 75 minutes, or until done to your liking. Add juice and serve!
You can probably use canned beans and make this a lot quicker.