Pumpkin & Pomegranate

If you recall, back in December I had a blog posting on black bean soup. I mentioned that I was trying to re-create our family friend’s recipe without knowing what was actually in it. well I e-mailed my friend and asked her what her mother’s recipe actually was, and she was kind enough to give it to me. Now, this isn’t exactly the same recipe as she gave me, as hers has a different flavor because she includes ham hock and also probably spices it a tad differently (I didn’t get an exact measurement on the spices). For that smokey flavor, I decided to try out some alderwood smoked sea salt that I bought back in December. I am a spice fiend so World Spice Merchants is a favorite of mine. I have quite a few baggies that are filled with aromatic treasures I haven’t used yet, and I am just waiting for the right opportunity. Arabic Baharat anyone? After falling in love with Ethiopian food I think my next purchase will be a Berbere spice blend. The smoked salt definitely helped with the smokey flavor, and I recommend it highly for this. If you don’t have any smoked salt, you might try some liquid smoke.

My Thanks to Melanie!

Guatemalan Black bean Soup

Ingredients:

• 1 lb. Dried Black beans
• Olive oil or Virgin Coconut Oil
• 1 Small Yellow Onion, diced
• 5 Cloves Garlic (about half a bulb), chopped or minced
• Handful of fresh Cilantro
• 2 T Smoked Sea Salt (I used Alderwood)
• 1 T Paprika
• 1.5 tsp. Cumin
• 1.5 tsp. Oregano
• 1 tsp. Chili Powder
• 1/2 tsp. Freshly Ground Black Pepper
• 1/4 tsp. onion Powder
• 1/8 tsp. Garlic Powder

Method:

1. Rinse the black beans and pick through for stones. Soak for at least 8 hours.
2. In a heavy bottomed pan, sautée the onion in some oil. After about 2-3 minutes add the garlic and continue to sautée until both are translucent.
3. Add the beans to the pot and then cover with water. Use enough water so that there is about 2 inches of water above the beans.
4. Add the salt, spices, and the fresh cilantro, and bring to a boil.
5. Cover, but allow a crack open for ventilation. Turn down the heat to medium and simmer for 2-4 hours* or until the beans begin to fall apart. Stir often to make sure the beans are not burning on the bottom, and add more water if need be.
6. Once the beans are completely tender, transfer the soup to a blender and purée.
7. Serve, and top with cashew cream.

* I soaked my beans for about 10 hours and they cooked for roughly 2.5 hours. My friend says she cooks hers for 4, so I imagine it is a matter of taste and patience. By 7PM on a work night we were ready to eat.

Cashew cream
Ingredients:

• 1 C. Raw cashews, soaked for at least an hour
• water

Method:

1. Drain the soaked cashews and put cashews into a blender or food processor.
2. Blend, adding water until you get a thick sour cream like consistency
3. Dollop on top of individual servings of black bean soup.