Ingredients
- Extra-virgin olive oil
- 2 small shallots, chopped
- 3 garlic cloves, roughly chopped
- ½-1 jalapeño, de-seeded and chopped
- 4 teaspoons chili powder
- 3 cups black beans, cooked, drained (reserve a few for garnish)
- 4 cups low sodium vegetable stock
- up to ½ cup water, if necessary for blending consistency
- Sea salt and fresh black pepper
- Squeeze of lime
- Optional: a few pinches of cayenne and/or smoked paprika
- Serve with (all optional): diced red onion, jalapeño slices, avocado, cilantro, tortillas, sun cheese, salsa, or dried chile salsa
- 1¼ cup hulled sunflower seeds, soaked at least 4 hours
- 1 garlic clove
- 2 tablespoons umeboshi vinegar*
- 2 tablespoons lemon juice
- 1 cup water (more as needed)
Instructions
- Heat a splash of oil in a medium-large pot over medium heat. Add the shallots, garlic, jalapeño, and a few pinches of salt, and cook until softened, about 5 minutes.
- Add the chili powder, stir, then add the black beans and stock. Simmer on low heat for 20 or so minutes.
- Blend the soup, adding water or more stock if it's too thick.
- Add a good squeeze of lime, blend again, then taste. Add more salt & spices to your liking. Keep it smooth, or add a few more black beans for texture. Serve with the suggested fixings, or whatever you like!
- For the sun cheese: Blend all ingredients together. Add more water if necessary to thin. Taste and adjust. Serve on the side, and store the remainder in the fridge.