1 medium onion, diced (1 ½ cups)1 small red bell pepper, diced (1 cup)1 small green bell pepper, diced (1 cup)6 cloves garlic, peeled and sliced6 cups cooked black beans, divided3 medium potatoes, peeled and diced (2 ½ cups)2 Tbs. white wine vinegar1 Tbs. ground cumin1 Tbs. fresh oregano leaves1 bay leaf½ tsp. salt
Diced red onion and green bell pepper for garnish
1. Sauté onion, bell peppers, and garlic in saucepan with a little water or vegetable broth over medium heat 2 to 3 minutes, or until vegetables soften. Transfer to blender, and purée until smooth. Add 3 cups beans and 6 to 7 cups water; purée until mixture is consistency of thick soup.
2. Return mixture to saucepan, and add remaining beans, potatoes, vinegar, cumin, oregano, bay leaf, and salt. Bring to a simmer. Reduce heat to medium-low, and simmer, covered, 20 minutes, or until potatoes are soft. Remove bay leaf. Garnish each serving with diced red onion and green bell pepper
Adapted from Vegetarian Times
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This recipe was most recently featured in
Boston Organics Newsletter No. 21 of 2013.