January is that weird time when you crave comfort foods but also try to stick to a waist-slimming diet. It’s cold and snowy and things like hot pizza, warm heavy soups and steamy pastas look so much more delicious. I know it’s hard, but it’s not impossible to find healthy ways to enjoy your comfort foods. This is one of those recipes.
I must preface this recipe with two things. One; love soup. It’s a food I could eat all year round, but winter I have to have it at least every other day. I also love bean soups like escarole and cannellini and of course, traditional black bean soups. Two; my boyfriend hates bean soups. I mean when I made this, I selfishly did not even offer him any because I knew he would not like it and I could not afford to waste any. When I made it and plated it so nicely as pictured above, my boyfriend just happen to mosey on in the kitchen. He asked to have some and I gave him the plate. He ate the whole thing…and asked for more. I was really stunned, considering this has no meat and includes his arch enemy, the bean.
What really makes this recipe is the smoked paprika. If you think you can get away with using regular paprika in it’s place, you are sorely mistaken. I didn’t think it would make such a difference until I tried it.
It’s easy to make, filled with protein and very little fat. Rice is an optional addition to this recipe, but I suggest you add it! Enjoy! Serves 2-3.
Ingredients:
1 tbs coconut oil
1 can organic black beans
1/4 large onion, chopped
5-6 cloves garlic, chopped
1/2 jalapeno, chopped
3/4 cup vegetable broth
1/2 tsp smoked paprika
1/4 tsp cumin
1/2 tsp cilantro paste
1 cup jasmine rice, cooked
Directions:
Cook jasmine rice according to package directions.
Add onion, garlic and jalapeno to a heated pan with coconut oil. Should be medium to low heat. Saute for 7-10 min. Onion should be soft. Add 3/4 of the black beans to the pan. Stir well and add smoked paprika, cumin and cilantro paste. Cook for about 12 minutes over medium heat. After a few minutes add all of contents of pan to a food processor along with 1/4 cup vegetable broth. Mix well.
Once smooth, return mixture to pan over medium low heat. Add remaining 1/4 of black beans and 1/2 cup vegetable broth. Stir well.
Cook for an additional 10 minutes, add salt and pepper to taste. Serve a heaping ladle of black bean soup with 1/4 cup cooked jasmine rice and a few slices of avocado.
Enjoy with a loved one and stay warm!
By Bianca