September 28, 2007release date approaches!we don't have a final release date quite yet, but pre-sales should be happening on herbivore within a couple of weeks. i will be sure to post here when that happens. in the meantime, feast your eyes on the cover of the cookbook!  i am really excited. thanks again to the gifted shayne berry for her incredible food porn for the cover! all of the photos were so drool-inducing and i know it was hard for josh to narrow it down. thanks also to my models karla and matt, who were paid in food and affection. it's chilly and drizzly weather here in portland, oregon (what a surprise), which always puts me in the mood for soup (and pumpkin spice soy lattes—decaf, these days), so here is my black bean soup recipe to warm you up.  Black Bean Soup serves 6-10 This is the only black bean soup recipe you'll ever need. Try it once as written and then adjust the variables to suit your tastes: one more chili pepper for extra spiciness; half the lime juice if you want it less tangy; the whole soup blended if you like it really creamy. But all the variables for the perfect black bean soup are already here. 2 cups dry black beans 2 Tbs baking soda 4 cups water 2 bay leaves or 1" piece of kombu 1 tsp kosher or sea salt 1 Tbs olive oil 1 large red onion, diced 1 rib of celery, diced 1 red bell pepper, seeded and chopped 1/2 tsp salt 4-6 cloves garlic, minced 1 Tbs cumin 1 chipotle chile, minced 1 tsp adobo sauce from chipotles 1 tsp liquid smoke 4 cups veggie broth juice from one large lime garnish with any: cubed avocado a dollop or swirl of vegan sour cream diced tomatoes cilantro leaves Soak beans overnight in 4 cups of water with baking soda. Drain but don't rinse. Place beans, bay leaves, water, and salt in large pot. Bring to boil over medium-high heat. Use a ladle to skim the gray scum off the surface, reduce heat to low, cover, and simmer until beans are tender, 45-60 minutes. Take off the heat and fish out the bay leaves. Set aside. In a 2 quart pot, heat oil on medium-high heat. Reduce heat to medium, add onion, celery, and bell pepper and cook until vegetables are tender and browning, 8-10 minutes, stirring occasionally. Reduce heat to medium-low and add salt, garlic and cumin and cook for 3-5 more minutes, stirring frequently. Stir in beans, bean cooking liquid, chipotle chiles, adobo sauce, liquid smoke and broth. Increase heat to medium-high and bring to boil, then reduce heat to low and simmer, uncovered, stirring occasionally, about 30 minutes. Ladle the scum off the the surface of the soup. Transfer 4 ladlefuls of broth only and 2 ladlefuls of beans only to the food processor or blender, process until smooth, and return to pot. Alternately, use a handheld blender to partially blend the soup in the pot. Stir in lime juice. Serve immediately with desired garnishes.
posted by joanna @ 7:34 AM
5 Comments:
|
Congratulations. It looks beautiful, and I've always loved the yellow rose title.
I can't wait to buy it.
Great cover. I'm looking forward to getting the book! :)
Congrats!! The cover looks beautiful. I will be 1st in line once pre-ordering starts. Also, thanks for the black bean soup recipe...We use your pesto recipe all the time, so I'm sure this recipe will be awesome too. :]
GORGEOUS! Can't wait to preorder.
I just happened upon your book on Amazon and am excited to soon order it and try the delicious sounding recipes. This soup recipe looks yummy as well, and I had a quick question about it. I recently received a crockpot as a present and am trying to gather recipes for it for days when I don't have the time to cook but still want to return to a home-cooked meal. I'm wondering if you thought this would be a recipe that could be easily converted to be used in a slow cooker...? Thanks, I'm glad to have found your blog now as well!