As promised we bring you our first Soupa-Simple recipe, soup diet worthy. Not only is it incredibly easy and fast to make but it will not break the bank, as a bonus it’s healthy too! This might just be the one that ushers in our new soup diet series.
As you can see, these basic ingredients are inexpensive and available anywhere. Sometimes the best things in life are almost free.
You start by placing the rinsed and sorted black beans in a pressure cooker.
Add the water, salt, pepper and Accent and you are ready to get started.
Bring your pressure cooker up to high pressure and then reduce the heat to medium for 30 minutes. * If you do not have a pressure cooker, follow the same directions but soak the beans overnight first then simmer in a stockpot with a tight fitting lid for about 2-2.5 hours for the first step. Keep an eye on the water, do not boil or it will evaporate.
A nice trick to remove the skin on a garlic clove is to cut the top off first.
You can place a knife over the clove and give it a good whack to loosen the skin making it soupa-simple to peel.
It looks something like this when you smack it just right.
Fresh garlic that is peeled just before you use it flat out tastes better because the skin retains the moisture and freshness. It’s also better for you when you are doing a soup diet.
I prefer to slice and chop the garlic by hand instead of using a garlic press, every bit stays plump and juicy this way. It’s the little things that can make a big difference when you are coaxing the most from a few ingredients.
Add two tablespoons of olive oil to a saute pan and start cooking down those onions.
When they start browning on the edges and are beginning to caramelize they look like this.
It’s now time to add all that fresh garlic you just peeled and chopped by hand.
Normally it’s sacrilegious to brown garlic like this and burn the onion a little but if you don’t you will not get the slightly nutty and smokey flavor we are going after.
The hardest part is over, just add the onions and garlic to the pot of black beans you prepared earlier along with the rest of your dried ingredients.
After cooking everything together for 30 minutes it’s time to test your beans to see if they are ready. The best way is to pinch one between your fingers then pop it in your mouth. If it’s soft smooth and silky they are done cooking.
It’s hard to imagine just how flavorful this concoction is, what it lacks in beauty it more than makes up for in taste.
The end result….Mmmmmmmmm, with or without rice a great addition to a soup diet!
10” skillet or sauté pan
Prep time: 5 minutes
Cook time: 1 hour
1 16oz bag dried black beans
2 medium onions chopped
4 large cloves fresh garlic minced
1/4 tsp ground cumin
1 tsp salt
1 tsp pepper
1 tsp Accent (msg)
2 tbs olive oil
2 bay leaves
The Beans:(EXCELLENT for a soup diet)
Combine dried black beans with two bay leaves, salt, pepper, Accent and 9 cups water in a pressure cooker. Cover and bring to high pressure over high heat. Reduce temperature to medium heat and set a timer for thirty minutes. When finished remove from heat and allow pressure to escape.
The Onions and Garlic:
Chop onions and mince the garlic. Over medium high in a medium size sauté pan place two tablespoons olive oil and the chopped onion. Cook for about 10-13 minutes stirring frequently until the onions start to brown. Now add the minced garlic and cook for about 3-5 minutes until the garlic turns golden brown. It’s ok to let the onions burn a little but try to keep the garlic golden brown. Remove from heat and set aside.
All Together Now:
Add the cooked garlic and onion along with the dried onion, garlic, and cumin powder to the pressure cooker. Replace cover and cook over medium low heat for 30 minutes. When finished, remove a bean and squeeze it between your fingers. If it mashes easily and the texture is smooth the beans are finished, if it is still firm or the texture is not smooth cook for an additional 15 minutes. When the beans are ready enjoy as is or place over rice for a satisfying Brazilian style black beans and rice main or side dish.
Diced sweet onion
Farofa (toasted yucca flour)
Start by adding 1 tablespoon of olive oil and one minced clove of garlic to a 3 quart saucepan.
Stir constantly over medium high heat until the grains of rice start turning white.
Here is a closer shot, notice how I am not allowing the garlic to brown or rice to burn?
Add the water, salt and stir a few times while waiting for everything to come to a good boil.
Slap a tight fitting lid on and reduce the heat to low for 20 minutes.
When the 20 minutes is up, remove from the heat and set aside. Do not remove the lid until you are ready to serve. If you look close you can see some small craters and upturned grains of rice, this is a good sign you will have perfect rice.
Jasmine rice was the rice of Kings and Queens in ancient times, it’s naturally aromatic and flavorful. Why settle for plain white rice when you can have the best for only a little more.
3 Qt saucepan w/lid
Prep time: 1 minute
Cook Time: 25 minutes
2 cups jasmine rice
1 large clove minced garlic
1 tbs olive oil
1 tsp salt
The Garlic, Olive Oil and Jasmine Rice:
Heat saucepan to medium high heat then add the olive oil and minced garlic. Stir constantly for about 3 minutes allowing some of the rice to turn from opaque to white. Do not allow the garlic to burn. Once the garlic starts to turn light brown add 3 and a half cups cold water to the saucepan along with the salt. Stir a couple of times while waiting for the water to come to a full boil, 1-2 minutes. Cover the saucepan and reduce heat to low. Set a kitchen timer for 20 minutes. When time is up remove from heat and keep lid on until ready to serve.
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