Ingredients
2 (15 ounce) cans black beans, undrained
12 teaspoon salt
12 teaspoon cumin
1 12 tablespoons cornstarch
1 -1 12 cup boiling water
12 lemon, juice of
Method
Sources
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Recipe1M+
dataset
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Recipe1M+
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Adjustable stand — hold cookbook or tablet at eye level while cooking
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Dramatic black salt — visual contrast on light foods, cocktail rims
Strip kernels cleanly off the cob — salads, salsas, succotash
Stainless corn holders — elegant summer table, firm grip
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Adjustable stand — hold cookbook or tablet at eye level while cooking
Ultra-dark cocoa — Oreo-style cookies, dramatic black baked goods
Dramatic black salt — visual contrast on light foods, cocktail rims
Strip kernels cleanly off the cob — salads, salsas, succotash
Stainless corn holders — elegant summer table, firm grip
As an Amazon Associate, Foodgeist earns from qualifying purchases.
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in a pot, combine the first six ingredients; simmer for 10 minutes. add half a can of beans, salt and cumin; cook for 5 minutes. puree soup (i use an immersion blender which makes it easy to do it right in the pot). add the rest of the beans to the soup. combine the cornstarch with 1 1/2 tablespoons of water. add the lemon and the cornstarch to the soup; cook until thickened.