We have a hiking group in Puerto Vallarta Mexico who adore to get on a Panga (small boat with a motor on it) and ride 30 minutes toYelapa. We hike up the Yelapa River, crossing 2 times with wet feet and arrive after an hour and half to the most sensational water fall where we swim and play.
After the hour and half hike down we head to Cafe Bahia where the owners are ready to serve us their famous Black bean soup. The night before the hike, I email Rangel and Fabiola,the owners, and shout”THE BLACK BEAN SOUP PEOPLE” will be arriving tomorrow. This ensures no hikers miss out on this healthy feast.
This is a recipe that I have adapted from one I found on AllRecipes.
2 tablespoon Extra virgin olive oil
1 teaspoon garlic salt (Reduce if you desire)
1/2 teaspoon ground pepper
1/4 bunch of parsley
1 large onion, chopped
2 stalk celery, chopped
2 carrots, chopped
5 cloves garlic, chopped
2 tablespoons chili powder( can put less)
3 tablespoon ground cumin(Can put less)
1 pinch black pepper
4 cups vegetable broth
4 (15 ounce) cans black beans
1 (15 ounce) can whole kernel corn
1 (14.5 ounce) can crushed stewed tomatoes
Heat oil in a large pot over medium-high heat. Saute with extra virgin olive oil, garlic salt, diced onion, small cut celery and carrots, parsley and garlic for 5 minutes. Season with chili powder, cumin, and black pepper; cook for 1 minute. Stir in vegetable broth, 4 cans of beans, stewed tomatoes and corn. Bring to a boil. Simmer for 20 minutes.
Option to eat whole vegetables or let soup cool and blend in food processor. If you blend it use only 2 cans in the mixture above and after the above is blended add remaining 2 cans of whole beans to blended soup.
I am totally into presentation…I love beautiful colours and shapes on a plate.
A delightful meal on a plain white plate or large pasta bowl is brown rice in one corner, 2 scoops of black bean soup next to it with a dollop of sour cream or yogurt on the soup, with a pile of medium salsa onto of the rice and a crisp tortilla to dip into the soup.