I am posting this on my blog because several people have asked about it and this is a nice central location that I can point everyone to.
I'm trying to broaden my horizons when it comes to healthy cooking. I love healthy food and find that my two biggest obstacles to healthy cooking are 1) I have very little time to cook in my day 2) I get tired of the same old thing over and over again. So I posted a recipe request on Facebook and I'm on a mission to try some new things. I may have many more posts like this one in the near future. We'll just see how ambitious I am! : )
So anyways . . . I got this one from "A Year of Slow Cooking" You can click here to see the full recipe.
What I changed:
I used pinto beans instead of black beans (they were what I had on hand - black beans would probably be better, but pinto beans definitely worked well.)
I pressure cooked my beans. She recommends 2 solutions for dealing with dry beans. 1) Soak them overnight the night before - nice idea, but I wasn't that prepared. 2) Do a 2 hour "quick soak" and then cook the soup on high for 9 hours - yes 9 HOURS! That would have left us eating dinner at 7:00pm, so I researched a 3rd option. I pressure cooked them for 15 minutes! (Put the beans in the pressure cooker and filled it half way with hot water) That sure beats that stupid soaking. Then I cooked the soup on high for about 7 hours.
I left off the garnishes. I had sour cream on the table, planning to use it, but I completely forgot about it. It really didn't need it.
All in all it was a really fabulous recipe! It was very filling . . . one bowl of soup was plenty for each of us. I served it with corn tortillas because I had them on hand - not a great addition, but it was something. I also doubled the recipe. We'll probably eat of of this for 3 more meals. Now THAT is what I call smart cooking! : )
