INGREDIENTS:
2 cans organic black beans (drained)
½ cup to 1 cup water (depending on desired consistency)
¼ cup chopped white onion
¼ cup chopped green onions
3 cloves finely chopped garlic
2 tsp cilantro
2 Tbsp coconut oil
Sea salt and pepper to taste
Chili pepper to taste
Cumin to taste
Hot sauce to taste
DIRECTIONS:
In a food processor or a blender puree 1 can of the black beans with ½ cup or 1 cup water. You will place the remaining can of whole black beans into the soup in step 3.
In a medium sauce pan sautée onions and garlic in 2 Tbsp coconut oil.
When vegetables are tender, add the black beans and water from the blender, remaining can whole black beans, and stir on a medium-low heat. Add sea salt, chili powder, cumin, and hot sauce to taste.
Can top with Sour Cream or Yogurt, and raw shredded cheddar cheese.
Serves approx 4
(Can double recipe for larger portions)
About the author
Tracy is a Registered and Licensed Dietitian in the South Florida area. She is the lead consultant and President of tmihealth.
Tracy works with clients in her Wellington office and nation-wide via phone and skype consultation options with programs specializing in Nutrition and Detoxification.
You can also find her on Facebook and Google+
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