Today is Bean Day!

Today is Bean Day! I admit to a juvenile giggle or two here, as the first thing that come to mind are some childhood ditties about beans. But on a more serious and adult note, celebrating Bean Day is a fantastic way to make some wonderful comfort foods for January!

Being that January is also National Soup Month, I wanted to spotlight a recipe from www.Epicurious.com for one of my favorite bean soups to create...Black Bean Soup!

(image from www.epicurious.com, photo by: Scott Peterson)

Black Bean Soup with Chipotle Chiles
Bon Appétit March 2004

Yield: Makes 6 main-course servings

A dollop of yogurt adds a creamy richness and cuts the heat of the chiles.

Ingredients:

1 tablespoon olive oil
2 medium-size red onions, chopped
1 medium-size red bell pepper, chopped
1 medium-size green bell pepper, chopped
4 garlic cloves, minced
4 teaspoons ground cumin
1 16-ounce package dried black beans
1 tablespoon chopped canned chipotle chiles*
7 cups hot water
2 tablespoons fresh lime juice
2 teaspoons coarse kosher salt
1/4 teaspoon ground black pepper

1 cup plain nonfat yogurt
1/2 cup chopped seeded plum tomatoes
1/4 cup chopped fresh cilantro

Preparation:

Heat olive oil in large nonstick skillet over medium-high heat. Add onions and both bell peppers and sauté until beginning to brown, about 8 minutes. Add garlic and cumin; stir 1 minute. Transfer mixture to 6-quart slow cooker. Add beans and chipotles, then 7 cups hot water. Cover and cook on high until beans are very tender, about 6 hours. Transfer 2 cups bean mixture to blender; puree until smooth. Return puree to remaining soup in slow cooker. Stir in lime juice, salt, and pepper.

Ladle soup into bowls. Spoon dollop of yogurt into each bowl. Sprinkle with tomatoes and cilantro and serve.

*Chipotle chiles canned in a spicy tomato sauce, sometimes called adobo, are available at Latin American markets and many supermarkets.

Test-kitchen tip:
Add richness to slow-cooker soups by using a mixture of half broth and half water instead of only water.

And, also from Epicurious, this sounds like a great (and healthier!) Bean Dip to enjoy:

(image from www.epicurious.com, photo by: Wyatt Counts)

Balsamic Bean Dip with Fresh Veggies

Bon Appétit February 2008
Amy Finley

Yield: Makes 4 servings

The chicken calls for oil-packed sun-dried tomatoes from a jar, and this dip cleverly makes use of some of that oil.

Ingredients:

1 15-ounce can cannellini (white kidney beans), drained
2 tablespoons olive oil
1 tablespoon balsamic vinegar plus extra for drizzling
Oil from jar of sun-dried tomatoes
Assorted crudités
Pita bread, cut into wedges

Preparation:

Puree beans, olive oil, and 1 tablespoon vinegar in processor until smooth. Season with salt and pepper. Transfer to bowl. Drizzle with tomato oil and a few drops of vinegar. Serve with crudités and pita wedges.



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