Vegetarian Black Bean Chowder Recipe
Heidi Swanson soups recipe for vegetarian black bean soup with Rancho Gordo dried heirloom beans.
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Cooking tools:
- Pot
- Stove
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Can opener
- Colander
- Whisk
Ingredients
- 3 tablespoons extra-virgin olive oil
- 1 1/2 onions, chopped
- 3 shallots, chopped
- 4 cloves garlic, chopped
- 1 teaspoon salt
- 4 cups of cooked and drained Midnight Black, Ayocote Negro, or Santanero Negro Delgado beans
- 1 (28-oz.) can crushed tomatoes
- 2 cups orange juice
- 3/4 teaspoon cayenne pepper (or to taste)
- 1/4 cup rum (optional)
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