BLACK BEAN POSOLE
Mexican, vegan and easy to make sure to become one of your favorites. This soup is made with black beans, pozole or posole and onion.
- 3 cups of black beans, cooked or 2-14 oz cans of cooked black beans
- 3 cups of posole style corn already cooked 1-25 oz can
- 1 tablespoon oil, neutral tasting
- 1/2 chopped medium onion
- 4 cups vegetable broth or water
- salt to taste
- dry oregano to garnish
- sliced radishes
- diced onion
Cover the beans with water and soak overnight.
The next day, discard the water and cook the beans in 6 cups of fresh water. Cook for an hour or until the beans are soft. Add salt to taste.
In a separate soup pot or dutch oven add the oil and saute until translucent.
Add the three cups of beans, homecooked or canned, and smashed them a bit with the back of a spoon. Add the liquid of choice, the hominy and let it simmer for 10 minutes.Check for seasoning and adjust if needed.
Serve with diced avocado, Mexican oregano, thinly sliced radishes and minced onion.
Serving: 1cup | Calories: 210kcal | Carbohydrates: 38g | Protein: 10g | Fat: 4g | Saturated Fat: 1g | Sodium: 780mg | Potassium: 432mg | Fiber: 9g | Sugar: 4g | Vitamin A: 371IU | Vitamin C: 2mg | Calcium: 29mg | Iron: 2mg