Black Bean Soup
Ingredients: Black Beans (not canned. 1 bag)
Mushrooms (Baby Portabella. 1/2 a pack or 1 1/2 cup)
Collard Greens (4 large leaves)
Garlic Cloves (3 cloves)
Matouk's Pepper sauce (2 tablespoons)or Cayenne Pepper (a couple of dashes)
Sea Salt (add to your preference)
Soak beans for a few hours or a couple of days in a container. This process helps to remove the gas from the beans. Strain the beans then rinse with cool water.
Fill a pot with cool water set to boil. You can add the beans to the cool water before boiling. This helps to soften the beans. Let the beans cook, when they start to soften I like to take the mixing spoon and smash some of the beans to start the thickening process. This is when you can also begin to salt the beans.
Once the beans begin to thicken start chopping the garlic cloves into tiny pieces. Add the garlic to the soup.
Next you can slice the mushrooms and add to the simmering pot so that they can begin to cook and absorb all that goodness.
Then I would add my pepper sauce, a little goes a long way. It is very flavorful. The pepper sauce or cayenne brings out the savoriness in the soup.
Now once the soup looks soupy (lol)cut the fire off and add rinsed, stemmed, and chopped collards to the pot.I like the greens as green as possible so cutting the fire off allows the collards to keep their nutrients and fresh green color. The collards then absorb all of the spices in the soup.
This soup takes about 45 minutes to an hour to be fully done. 4 servings. Soup may become even thicker once it sits. Just add water. Enjoy my loves!!!!!
