Monday, April 7, 2014

Brazilian Black Bean Soup {Recipe} :: Lenten Meal Link-Up Week 6

With the lack of posting around here, my weekly post for the Lenten Meal Link-Up is about all I seem to have time to get up. You might start thinking I'm actually a cooking blog… I have plans to post 2 (!!!!) other things this week though, so don't think that for too long.

We are already into week 6 of the Lenten Meal Link-Up - next week will be the last week as Monday will start Holy Week, and then we'll be back at meat-loving Easter! Has your Lent gone by quickly or slowly? I feel mine has definitely been a combination of both. The pregnancy has made it drag on, but I've had so much to do to ready for this little one over the past two weeks that it seems it is also moving quickly. 

Don't forget to go visit my co-hosts: Abbey at Surviving Our Blessings and BethAnne at Beth Anne's Best to see more great recipes!

This week I'm sharing a family favorite that is super easy! It's one of those last minute meals I throw together when I have had a ridiculous afternoon, which seem to be more and more frequent these days. It's delicious, and if you want a little extra something to serve with, try rice or tortillas, or perhaps fresh bell peppers sliced up!

Serves 4-6


olive oil
1 red onion, chopped
2 cloves garlic, minced
1 can (29 oz) black beans, drained
1 can (14.5 oz) vegetable or chicken broth
3 Tb Cayenne pepper sauce - I often use Cholula
2 Tb chopped cilantro (or 2 t dried cilantro)
2 tsp ground cumin
1 tsp paprika
salt and pepper, to taste

Heat oil in 3 quart saucepan. Cook and stir onion and garlic 3 minutes or just until tender. Stir in 1.5 cups of water and remaining ingredients except rum. Heat to boiling. Reduce heat to medium-low. Cook, partially covered, 20 minutes or until flavors are blended, stirring occasionally.

Ladle about half of soup into blender or food processor. Cover securely. Process on low speed until mixture is smooth. Return to saucepot. Cook over medium-low heat 3 minutes or until heated through and flavors are blended. Garnish with lime slices, sour cream (we use plain Green yogurt), minced onion, or cilantro, if desired.

Prep Time: 10 minutes
Cook Time: 30 minutes

We think this dish tastes just as good cold!

If you're joining us for the Link-Up, grab the button above to add to your blog or website!

 Link up your Lenten meals here, and share with others, so we can all benefit from each other's Vegetarian wisdom! 

If this is YOUR first time joining, the Guidelines are as follows:
  1. Feel free to Link-Up any OLD or NEW meatless meals you have posted about.
  2. The hosts have the right to delete any links that are not appropriate for the link-up.
  3. Feel free to embed Pinterest Recipes or link to recipes you have found online.
  4. Feel free to just blog about what you ate or what you are planning on eating.
  5. Have fun and have a BLESSED LENT!


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All rights reserved. ©Sarah G. Ortiz

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