Give it a try for your next Meatless Monday meal. The hearty beans and liquid smoke lend a particular savoriness that will please vegetarians and carnivores alike. Be sure not to add the cilantro until the very end, and if you are a particular fan of the herb, stir it in only just before serving - it loses flavor as it’s heated. Ingredients:
2 tbsp. olive oil1 large onion, diced1 large carrot, diced4 stalks celery, diced3 cloves garlic, mincedFreshly ground black pepper1 tbsp. cumin1 tbsp. chile powder1 tsp. liquid smoke4 cups vegetable stock2 14-oz cans black beans, drained1/2 cup chopped cilantroJuice of 1 lime
What to do:
Sauté the onions, carrots and celery in olive oil until softened, about 10 minutes. Add garlic and sauté one minute more.Add spices, a few cranks of black pepper, liquid smoke and vegetable stock. Bring the mixture to a simmer and add beans, simmer for 20 minutes.Pureé with an immersion blender until most of the beans have been pureed.Stir in the cilantro and simmer another five minutes.Garnish with Greek yogurt, a few squeezes of lime and additional cilantro, if desired.
