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1 lb dried beans (or 2 15 oz cans no salt added black beans)*

1/2 cup chopped yellow onion

1/2 cup chopped red pepper

1/4 tsp red pepper flakes

1 garlic clove, minced

1 tbsp cumin

1 tsp paprika

1 tbsp avocado oil or coconut oil

2 cups water

Sea Salt (optional)

Freshly ground pepper

1 lime

1/2 cup plain Greek Yogurt

1/4 cup fresh cilantro

 

Heat oil on medium.  Add garlic and onion.  Mix and red pepper flakes and sauté for about 2-3 minutes.  Add red pepper and cook for another 2 minutes.   Add half of the black beans with the water, cumin and paprika. Add salt and pepper to taste.  Bring to a boil.  Reduce heat.   Blend ingredients with either an immersion blender or blender.  Add remaining beans.   Heat on lower for about 5 minutes.  Cut lime in half and squeeze one half in the soup.  Cut remaining half into wedges and serve soup with a lime wedge, dollop of plain Greek yogurt and a few springs of cilantro.

 

*To prepare dried black beans, wash beans thoroughly and place in a shallow bowl with 8 cups water.  Cover  and soak overnight.  Drain beans and rinse well.  Place in large pot with just enough water to cover beans.  Salt to taste.  Bring beans to a boil, cover and reduce heat to a simmer.  Simmer until beans are tender.  About  45 minutes to 1 hour.