24
minutes. Add the wine/vermouth, stirring to deglaze the pan (picking
up the brown bits from the bottom of the pan and working into the
mixture); let cook until fully evaporated. Add remaining ingredients.
Increase heat to bring to a boil, then reduce the heat to allow to sim-
mer, partially covered, for about 35 to 40 minutes. Uncover and then
simmer for an additional 15 to 20 minutes to thicken.
2. Remove from heat and using the blending shaft, blend on Low grad-
ually increasing to Medium until sauce is puréed. If using a larger
saucepan, tilt the pan to the side away from you to ensure that the
blade guard is fully submerged to prevent splatter.
3. Taste and adjust seasoning as desired.
Nutritional information per serving (¼ cup):
Calories 29 (18% from fat) • carb. 5g • pro. 1g • fat 1g • sat. fat 0g
• chol. 0mg • sod. 216mg • calc. 15mg • fiber 1g
Black Bean Soup
This soup gets its rich texture from
not
rinsing the beans; the starchy
liquid from the can is used to thicken the soup.
Makes about 6 cups
2
garlic cloves, finely chopped
½
medium onion, finely chopped
1
jalapeño, seeded and finely chopped
1
red bell pepper, finely chopped
1
tablespoon olive oil
1¼
teaspoons kosher salt, divided
1
bay leaf
1
teaspoon ground cumin
3
cans (15 ounces each) black beans, not drained
1
cup chicken broth, low sodium
1
teaspoon red wine vinegar
Crème fraîche or plain, whole-milk yogurt for serving
Cilantro, chopped, for serving
Tortilla chips for serving
1. Put the garlic, onion and jalapeño into the chopping cup. Pulse to
finely chop. Remove and reserve. Put the bell pepper in the chopping
cup and pulse to finely chop; reserve with the other vegetables.
2. Put the oil in a stockpot set over medium heat. Once the oil is hot,
add the chopped vegetables and sauté until soft, about 5 to
7 minutes.
3. Add ¾ teaspoon of the salt, bay leaf and cumin. Cook, while stirring,
until nicely fragrant, about 1 minute.
4. Add the beans (with liquid from can) and the broth. Simmer, partially
covered, until all the ingredients are tender and the flavors have
melded, about 20 to 25 minutes. Discard the bay leaf.
