black beans

Corn and Black Bean Chowder

I will never forget the first time Chris and I made this soup.  Shortly after we first met, we picked our farm share, after spending the day at a wine tasting.

 We felt inspired by all of the fresh summer corn in our share, continued "tasting," and went to work.  Needless to say, we awoke in the morning to find a lot of corn kernels on the kitchen floor.  This soup best fresh, but can be frozen for up to 3 months.

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What You'll Need:

2 c onion, minced

olive oil

1 sweet bell pepper, chopped

4 c veggie stock 

1 potato, chopped 

4 c corn kernels (best sliced right from the cob! 

1 can black beans, rinsed and drained 

salt and pepper to taste

1 c pastured half and half, or unsweetened milk of choice


Saute onion in large soup pot with olive oil until aromatic.  

With an exception of the milk, add remaining ingredients.  Bring to a boil, reduce to a simmer.  Cover and cook until potatoes are tender, about 15 minutes.

Remove from heat, stir in milk.  If you're feeling spicy, sprinkle with crushed red pepper and ENJOY! <3 


Serves 4 as a main, 6 as a side. 

Black Bean Soup

This recipe comes together quickly with things on hand, and warms the soul! 

 
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What You'll Need:

olive oil
3 cloves garlic, minced
1 small red onion, minced

1/2 tsp sea salt
1 sweet bell pepper, diced

4 c veggie broth
3 cans black beans, drained and rinsed
Juice of 1 lime

1/2 tsp black pepper
1 bay leaf
1 Tbsp cumin
1 Tbsp oregano
1 1/2 tsp paprika
1/2 tsp red pepper flakes
1/4 tsp turmeric

Optional Fixins:

Sheep's milk feta
Diced avocado
Greek yogurt
Fresh cilantro


Saute onion and garlic with olive oil in a soup pot until aromatic. Add bell pepper and salt, cook an additional 2 minutes.

Add beans, broth and lime juice. Bring to a boil.

Meanwhile, mix spices in a small bowl.

Lower liquid to a simmer, add spices, cook an additional 10 minutes.

Remove from heat, remove bay leaf. Pulse using an immersion blender (this was the best investment ever, FYI), or transfer to a blender or food processor to desired consistency.

Top with desired fixins. ENJOY!


Serves 5.

Black Bean Salsa

This salsa is SO easy, and sure to please.  Bring to a party with a bag of corn tortilla chips, or serve over rice at home for a quick meal! 

 

What You’ll Need:

3 sweet bell peppers, mixed colors, diced

½ sweet or purple onion, diced

2 c corn, cut from the cob

1 can black beans, drained and rinsed

3 garlic scapes, or 1 clove garlic, minced

¼ c olive oil

4 Tbsp red wine vinegar

Juice of 1 lime

Combine all ingredients and ENJOY!


Modified from the original Bush’s black bean recipe

Serves 6 as a main, a whole party as a side