2.28.2012

Crockpot Black Bean Soup with Sun-Dried Tomato Polenta Cakes

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I made the most incredible and easy curry the other night that I can't wait to share with you. I realize this has nothing to do with black bean soup, but I just HAD to tell you about it.

Unfortunately, the picture I took was somewhat horrific. I really need to work on improving my photography skills. At any rate, it's going to have to wait. I'm making another batch today just to have on hand... so it won't be long before I get the opportunity to share.

In the meantime, here is a basic but delicious black bean soup that I made this weekend for Miss M and I's date night, which we spent watching many episodes of the Cake Boss and stuffing our faces with Mango Sticky rice (it seems we can't get enough of this stuff.)

We ate our black bean soup with sun-dried tomato polenta cakes. If you've never had polenta, you're in for a treat (although Sweets might disagree, I love it) . It's so filling and satisfying, and goes exceptionally well with this soup if you ask me.

We have some rainy-chilly-ness going on where I live today. Perfect weather for a warm-you-up-dish like this.


For those of you polenta newbies, let me explain what goes down with cooking it:
Right after making polenta, it is a creamy consistency (which I find to be delicious for a savory breakfast), but after refrigerated becomes firm. I made polenta for breakfast while getting my soup crockpot ready from this recipe I found at Cadry's kitchen, then refrigerated the leftovers, sliced, and fried to serve with dinner that night.

Here's what you'll need for your polenta:
STONE GROUND POLENTA. VEGGIE BROTH. NON-DAIRY MILK. NUTRITIONAL YEAST. SUN-DRIED TOMATOES. GREEN ONION. 

~ Bring 2 Cups Veggie broth to boil. Add in 1/2 Cup Polenta. Bring to boil and whisk for 5 minutes. Reduce heat to low, cover and simmer for 20 minutes.

~ When all the liquid is absorbed, stir in 1 T Nutritional Yeast Flakes, 1/4 C non-Dairy milk, 2 T Chopped sun-dried tomatoes, one chopped green onion, and salt and pepper to taste.

~ Eat some for breakfast if you like. Yum. Then spread the remaining (don't eat it all!) in a squarish dish (for easy slicing later) and refrigerate.

On to the soup.

You will need:
BLACK BEANS. ONION. BELL PEPPER. CELERY. GARLIC. JALAPENO. CARROTS. PARSLEY. OREGANO. CUMIN. CORIANDER. THYME. FIRE ROASTED TOMATOES. CRUSHED TOMATOES. CILANTRO. 

~ I used dried beans for this because they're super cheap, and I think they have a better bite to them. However, this takes a little advanced prep time. Dried beans need to be soaked over night, or if you fail to plan ahead like i do, you can quick soak which will go like this:

Put 1 1/2 Cups dried black beans into a large stock pot and cover with cold water. Bring to boil. Remove from heat, cover and let sit for 1 hour.

~ Drain your soaked beans, return to pot and add 6 cups fresh water. Boil for one hour.

~ Pour beans and their liquid into crockpot along with 1 diced onion, 1 diced red bell pepper, 1 stalk diced celery, 1 diced jalapeno, 2 diced carrots, 2 T dried parsley, 2 T oregan, heaping T of cumin, 2 tsp coriander, 2 tsp thyme, 1 tsp black pepper, 1 c veggie broth, and 1 cup fire roasted tomatoes.

~ Cook on low for 6 hours. If you like your soup kind of creamy, you can use an immersion blender to blend up some of the beans at this point.

~ Before serving, stir into crockpot 3/4 Cup crushed tomatoes and a couple Tablespoons chopped fresh cilantro. This will give the soup a loverly fresh flavor. Then salt to taste.  Turn up to high while preparing your polenta cakes.

~ Heat a couple tablespoons of olive oil in a cast iron skillet and add sliced cold polenta. Fry until golden brown and heated through. Now you got yourself some polenta cakes!

Enjoy! 
I think I'm going to use my soup leftovers to make black bean nachos... 


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4 comments:

  1. That sounds delicious! Black beans and polenta are great together. I love the versatility of polenta. It can be creamy or firm, savory or sweet, fried or baked and eaten for breakfast, lunch, or dinner.

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    1. I'm newly in love with Polenta, thanks to your suggestion of eating it as a breakfast food. Thank you!!! Along with the cashew kale smoothie which, consequently, my entire household is addicted to now.... I've never bought so much kale or bananas in my life!! Can't keep the stuff stocked. haha

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  2. I want...I want! Trying this one soon! New follower to your blog and glad I found your delicious little spot on the web:D

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    Replies
    1. I'm so glad you found your way here too! I always get excited to meet a fellow Chandra... not too many of us around!! I'm gonna head over to your place now :) See ya around!

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Hiya! Love hearing from you... it's my fave.

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