Spicy Mexican Black Bean Soup

This is my current favourite to soup to make. Simple and absolutely delicious as can be. Just throw everything in the slow cooker, walk away and get on with your day. I've tried many different online black bean soup recipes but they never turned out quite right. I was always craving the kind of black bean soup that one would find in a tiny little hole in the wall restaurant on some dusty street in Mexico. So after after many disappointing attempts and sad meals of bland and lumpy black bean soups I have finally come up with my own recipe which I feel hits the mark. Since I don't follow a recipe the amounts that I've listed below are somewhat approximate and so feel free to add a little more or a little less of each ingredient. You could also throw in different types of dried peppers if you have them. Enjoy.

Mexican black bean soup

2-3 cups dried black beans
1 onion, quartered
1 jalapeño, deseeded and roughly chopped
4-5 garlic cloves
1 Tbsp cumin
1 Tbsp pureed chipotle peppers
1 Tbsp chili powder
1 Tbsp mexican oregano (use regular oregano if you don't have mexican)
chicken stock (probably 5-6 cups at least)
pepper
1 lime

Garnish (optional)

tortilla chips
feta cheese
avocado

Other garnish ideas

roasted pumpkin seeds
plain greek yoghurt
sliced green onion
a spoonful of salsa

Rinse the dried black beans and throw into the slow cooker with the onion, jalapeño (deseeded), garlic, cumin, chipotle and chili powder. Don't worry too much about chopping things nicely since it will all be pureed in the end anyways. I usually throw my garlic in whole and quarter the onion. Fill the slow cooker so all the ingredients are well covered with chicken stock. You may need to add more water or chicken stock later since the black beans will absorb a tonne of liquid. After cooking for 6-7 hours check to ensure beans are cooked all the way through.  Puree in a blender.  At this point you may need to add a little more chicken stock or water so that it is a nice soup-like consistency. Also, taste it and perhaps and adjust the seasoning if needed. Before serving squeeze a  slice of lime into each bowl, this part is ESSENTIAL even though it may not seem important. Sometimes I like to squeeze two slices of lime even! Sprinkle with feta and avocado if you have it and serve with tortilla chips.

Quick Healthy Lunch Idea: black bean tortilla roll-up

I don't know about you but I find it extremely difficult to find quick fast lunches on the go that are healthy and vegetarian. It's pretty much impossible. McDonald's is out, let's face it the salads there are crap. And most other fast food options are equally terrible. I am constantly annoying my husband when we are out and about around lunchtime and everyone is hungry and just wants to stop where ever and picky ol' me refuses to eat a burger and fries for lunch. Sorry guys, but I just know myself and I know if I eat poorly I'll feel sluggish and grumpy for the rest of the day. 

So here is one lunch option I decided to make at home today and I think it could easily be packed up for a work lunch. I got the idea from the latest GOOP e-mail on Superfoods. Thanks Gwyneth!

Here is what I put in my wrap. I just know I'm going to feel great for the rest of the day after eating this for lunch.

Black Bean Tortilla Roll-up

adapted slightly from GOOP

1 whole wheat tortilla (I toasted mine on the pan but not necessary if taking it to go)

hot sauce

black beans

spinach 

feta 

avocado

1 smear of plain yoghurt

The Unrefried Beans

Well, what can I say.....it's pretty hard to make refried beans look appetizing....

Last weekend while at one of my very favourite quick lunch spots, Que Pasa Mexican Food Store, I picked up a bag of dried pinto beans with the good intention of making my very own homemade refried beans. I've never actually done this before but for years I've been meaning to. I've always loved a good refried bean burrito with melted cheese on top and it's always bothered me that the cans of refried beans in the store are almost always loaded with salt and fat. So since I took today off work as a much needed vacation day I thought I'd dust off the ol' slow cooker and put it to work.

I searched through many online recipes before I stumbled upon the Chef Claude's recipe below. Most recipes called for bacon fat or pork lard, GASP! I searched and I searched until I found one that was healthy sounding and animal fat-free. This recipe was easy as can be and tasted better than any store bought refried bean can I've ever found. Serve in a burrito with tortilla chips or as a bean taco as I did.

Refried Beans
adapted from Refried Beans without the Refry by Chef Claude

2 cups dried pinto beans, rinsed
2 garlic cloves, chopped
1 teaspoon cumin
1 teaspoon chiptle puree
1/2 jalapeño, deseeded and chopped
1 onion, chopped
5-6 cups water (or enough to cover beans well)
salt and pepper to taste

Place all ingredients into a slow cooker for 5-7 hours. Once beans have cooked drain and reserve the water. Puree slow cooker contents adding reserved water (I did not need to add any water) as needed to reach the desired consistency. Add salt and pepper to taste.