Black Bean Soup & Homemade Tortilla Chips

This is so complex yet so simple.

This recipe yields 2 portions.

Ingredients:

2 cups of dry black beans (pre-soaked overnight)

3 cups of vegetable broth

2 onion (chopped)

1/2 red bell pepper (chopped)

1/2 yellow bell pepper (chopped)

1 tablespoon of butter

1 clove of garlic (mashed)

1 bunch of cilantro (chopped)

2 tablespoon of shredded cheese

2 tablespoons of greek yogurt

1/2 lemon

3 tomato (chopped)

2 flour tortillas (cut in wedges)

1 teaspoon of red Spanish paprika powdered

Salt & Pepper to taste

Olive Oil to sauté

Directions:

1. In a pressure cooker, place black beans and cover with water. Cook for 30 minutes, the beans should be cooked but it should still hold some firmness. They will cook a bit more later on in the stew.

2. In another pan, pour 1 tablespoon of oil and 1 tablespoon of butter, sauté 1 onion, the peppers, garlic, 2 tomato.

3. Toss in the cooked black beans, salt and black pepper cover with broth and bring to boil, lower heat to low and simmer uncovered until thickened (approx. 30 to 45 minutes).

4. In another bowl add the other onion, tomato, cilantro, season with salt and pepper and drizzle the juice of the lemon, this is the salsa.

5. Season the flour tortilla wedges with some olive oil, paprika powdered, salt & pepper, toast in the oven until lightly golden and crunchy.

Tips:

1. Top the black bean soup with the salsa, yogurt and cheese.

2. Instead of yogurt, sour cream can be used.

3. I keep the calorie count and used both for the cheese and the yogurt the low-fat type.

4. Canned beans are also an option, if you are in hurry, otherwise I recommend the dry beans, quality is better and no preservatives.

Enjoy!