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Just Bell Peppers Recipes
Black Bean Soup

Ingredients
Sour Cream Soup Topping
3 cups—cooked black beans, divided
2 cups—chopped JUST BELL PEPPERS
2—onions, chopped
6 cloves—garlic, minced
2—jalapeno peppers, finely chopped
1 Tbsp.—paprika
1 Tbsp.—ground mustard
2 Tbsp.—ground cumin
1/2 cup—lemon juice
1 cup—rice wine vinegar
1 bunch—cilantro, chopped
salt and pepper to taste
4 Tbsp.—olive oil

For Soup Topping: In food processor, blend well 3/4 cup JUST BELL PEPPERS, 1 cup sour cream, 1/4 cup chopped basil and 2 Tbsp. lemon zest. Refrigerate up to 1 hour.

For Soup: Puree 1-1/2 cups of cooked beans; set aside. (Save water from cooked beans.) In soup pot, saute in olive oil over medium high heat JUST BELL PEPPERS, onion, garlic and jalapeno, about 10 minutes. Add paprika, mustard and cumin; saute 1 minute more. Add to pot black bean puree, whole cooked beans and saved black bean water. Add lemon juice, rice wine vinegar and cilantro. Stir well. Add additional water if soup is too thick. Bring soup to a slow boil and simmer 5 minutes. Remove from heat and season with salt and pepper.

To Serve: Spoon 1 cup soup into bowls. Top with 2 Tbsp. Sour Cream Soup Topping.

Submitted by: Laurence Mark Anthony, Mendocino Bakery & Cafe

laurence