Tasty Tuesday!

These delicious little beans are the subject of today's recipe. Mom loves black beans almost more than any other food. She could eat them every day and sometimes does.

The black bean is also called the black turtle bean so its no wonder Mom likes them. It is small but meaty and flavorful. It's kidney shape and shiny black skin belies its cream-colored flesh. It's so versatile because it holds its shape when cooked and its texture absorbs the flavors of other foods making it a compliment to so many dishes. It can even be turned into a meal on its own.

Black beans are a very good source of cholesterol-lowering fiber and their high fiber content prevents blood sugar levels from rising too rapidly after a meal. They are also rich in antioxidant compounds. Mom thinks they are one of the most perfect foods in the world and wishes that more people would try them. I don't eat them because Mom is afraid they'll give me gas and Dad doesn't eat them because he doesn't like the way they smell, so Mom has all the black beans to herself. She's been eating them for so long that they never give her any problems.

Black Bean Soup

Cooking Light Soup

Serves 6

1 pound dried black beans
4 cups vegetable broth
2 cups chopped onion
1 cup water
1 tablespoon ground cumin
3 bay leaves
1 serrano chile, finely chopped
2 tablespoons fresh lime juice
1 teaspoon kosher salt
1/4 cup chopped fresh cilantro

Sort and wash beans; place in a large bowl. Cover with water to 2 inches above beans; cover and let stand 8 hours. Drain.

Combine beans, broth, and next 5 ingredients (through chile) in an electric slow cooker. Cover and cook on LOW 10 hours. Discard bay leaves. Stir in juice, salt, and cilantro and puree in a blender or food processor.

Notes:

Don't be afraid to work with dry beans. They are very forgiving if not soaked in enough water or if left in water too long. They are also much better for you and the planet than canned beans.

One pound bags of beans are sold in most grocery stores but it's much better to buy in bulk. Never one to trust the measurements on the back of the bean bag, Mom measured out a one pound bag and found that it yields 2 1/2 cups of beans.

Mom likes her soup hot as in chile hot, so she chops up two serranos instead of one, seeds and all. If the thought of even the heat of one chile is too much for you, you can either seed the chile first of use a milder pepper such as a jalapeno.

Cumin and fiery serrano chile infuse this simple soup as it cooks, and you could add a dollop of sour cream as a refreshing foil for the spicy flavors.

This is a perfect recipe for the immersion blender. Mom sometimes leaves the soup slightly chunky to give it some substance.

At 288 calories, 18.5 grams of protein, and 2.3 grams of fat this soup is the total package. It's hardy and filling, the perfect soup for a rainy day or any day.