Chipotle, Sweet Potato, and Black Bean Burgers

1 medium or large sweet potato, or 2 small, peeled and cubed

1 can black beans, rinsed and drained well
12 ounces (340 grams) extra-firm tofu, drained, pressed, and crumbled

1/4 cup (32 grams) ground raw cashews

2 tablespoons chipotle puree, or to taste

1/4 cup (55 grams) firmly packed brown sugar
1/2 teaspoon sea salt
Pinch of nutmeg
Pinch of cinnamon
1/2 to 1 cup (60 to 120 grams) white whole wheat flour

Heat the oven to 375 F.

Bake the sweet potato cubes for about 30 minutes or until tender.  Remove from oven and mash.  Measure 1 cup or about 200 grams of the mashed sweet potatoes.  

In a mixing bowl, place the sweet potatoes, beans, tofu, cashews, chipotle puree, brown sugar, salt, nutmeg, and cinnamon, and mush together really well with your hands.  After everything is incorporated, add the flour a little bit at a time.  Depending on the moisture content of your potato and tofu, you'll need a little or a lot. 

Line a baking sheet with parchment.  Form the mixture into 8 patties and place on the prepared sheet.  

Bake for 20 minutes, uncovered, then flip and bake for 20 minutes longer, until firm and just beginning to brown.

Makes 8 burgers.

From The Best Veggie Burgers on the Planet by Joni Marie Newman, with changes

Roasted Cauliflower Fried Halloumi Tacos with Spicy Avocado Basil Guacamole

1 large, or 2 small, heads cauliflower, cut into florets
2 tablespoons sesame or olive oil
2 teaspoons smoked paprika
1 teaspoon chili powder
1 teaspoon cumin
1 teaspoon kosher salt and pepper
1 (14 ounce) can black beans, drained and rinsed
8 ounces halloumi cheese, sliced
1 cucumber or zucchini, shredded

Corn tortillas, to serve
 
For guacamole:
1 avocado, halved
1 cup fresh basil
1/4 cup toasted pine nuts
1 jalapeno
Juice of 1 lemon
2 tablespoons sesame oil
Kosher salt and pepper
 

Heat the oven to 400 degrees F.
 
On a baking sheet, toss together the cauliflower, oil, paprika, chili powder, cumin, salt and pepper.  Transfer to the oven and roast for 15 minutes.  Remove from oven, stir in black beans and toss vegetables, and then return to oven to roast for another 10 minutes.  
 
Meanwhile, make the avocado guacamole.  Add half the avocado, basil, pine nuts, jalapeño (remove seeds for less heat), lemon juice and oil to a food processor and pulse until chunky smooth.  Dice the remaining avocado half and stir into the pesto.  Taste and season with salt and pepper.
 
Heat a small skillet over medium heat and add a drizzle of olive oil.  Once hot, add the halloumi slices and cook for 1-2 minutes per side or until lightly golden.  Remove and drain onto paper towels.
 
To assemble, layer the cucumber/zucchini, and cauliflower in the tortillas. Top with fried halloumi and guacamole.
 
Serves 4.
 
From Half Baked Harvest blog, with minor change

Black Bean Sopes

1 cup instant masa harina, plus more as needed
1/2 teaspoon kosher salt
Hot water
3 tablespoons unsalted butter, at room temperature
Vegetable oil for frying
1 cup Salsa Madre black bean puree (or see note below)
1 avocado, diced
1 cup cherry tomatoes, diced
1/2 lime
Salt and pepper to taste

Combine the masa harina and salt in the bowl of a stand mixer with the beater attachment.  With the mixer on low speed, slowly pour in 3/4 cup hot water until the mixture forms a dough.  It should be moist and tacky but not sticky or dry.  If it's sticky, sprinkle in a little more masa harina and mix to combine; if it's dry, pour in a tablespoon or so more hot water and mix to combine.  

When the dough feels right, turn the mixer to medium-high speed, pinch off a small piece of butter, and drop it into the dough, beating until it disappears before dropping in another piece.  When all the butter is in the dough, turn the mixer to high and beat for another minute, until the masa dough is very fluffy.  Check to see if it has remained slightly tacky but not sticky or dry; beat in more masa harina or water if needed to correct it.

Using a small cookie scoop or large tablespoon, form the masa into eight equal pieces.  Pat each one into a 3-inch disk.

Pour 1 tablespoon of the oil into a large skillet over medium-high heat.  When it shimmers, add as many of the masa disks as will fit without overcrowding.  Cook until very lightly browned, 1 minute per side, then remove to a plate and let cool slightly.  While they're still pretty hot but you can (barely) handle them, pinch the edges of the masa disks all around, turning them to form a rimmed basket shape.

Pour enough oil into the skillet over medium-high heat to come up to 1/2 inch.  When the oil shimmers, add enough of the masa boats (sopes) to fit without overcrowding and fry until crisp, 2 minutes per side.  Transfer to a paper-towel-lined plate.

Mix together diced avocado and cherry tomatoes, squeeze lime half over the mixture, and season to taste with salt and pepper.

Scoop 2 tablespoons of the black bean puree into each of the sopes, then top with avocado and tomato mixture.  Serve while hot.

Makes 8 sopes.

From Cool Beans by Joe Yonan with minor change

Note: If no Salsa Madre on hand, puree 1 1/2 cups cooked or no-salt-added canned black beans, drained and rinsed, with 1/4 teaspoon kosher salt, 1/2 teaspoon ground cumin, and just enough water or bean cooking liquid to help the blender blades turn, then blend until smooth.

Salsa Madre (Black Bean Puree)

1 pound dried black beans, rinsed
Water
3 bay leaves
1 teaspoon fennel seeds
1/2 white onion, with peels and roots
1/2 head garlic, with peels and roots
1/4 cup plus 1 tablespoon kosher salt

Combine the black beans with quarts of water in a Dutch oven or heavy stockpot over high heat.  Add the bay leaves, fennel seeds, onion, and garlic.  Bring to a boil, then lower to a simmer and cook, uncovered, until the beans are very tender, 2 to 3 hours.

While the beans are cooking, make the salt brine: combine 1 quart water with the salt and whisk until the salt is completely dissolved.

When the beans are tender, remove from the heat.  Pour them through a fine-mesh strainer, reserving all the cooking liquid and aromatics.  Add the beans to the brine and let them sit for at least 1 hour.

Drain the beans thoroughly, discarding the brine, and combine them in a blender with 1 cup of the cooking liquid and the bay leaves, fennel seeds, onion, and garlic from the pot.  Puree until smooth.  Add a little more cooking liquid if needed but only enough to help the blades turn.

The puree can be refrigerated in an airtight container for up to 1 week, or frozen for up to 6 months.

Makes about 5 cups.

From Cool Beans by Joe Yonan

Note: Sandeep likes this better with cumin and coriander added.  Brown ground cumin and coriander in a bit of oil for a few minutes, then add some of the salsa madre and stir for a few more minutes.

Best Black Bean Burgers

2 14-ounce cans black beans, drained, rinsed, and patted dry

1 tablespoon extra-virgin olive oil

3/4 cup finely chopped bell pepper (1/2 of a pepper)

1 cup finely chopped yellow onion (1/2 of a large onion)

3 garlic cloves, minced (about 1 tablespoon)

1 1/2 teaspoons ground cumin

1 teaspoon chili powder

1/2 teaspoon garlic powder

1/4 teaspoon smoked paprika

1/2 cup bread crumbs or oat flour

1/2 cup feta cheese

2 large eggs

2 tablespoons ketchup

Pinch of salt and pepper

Heat oven to 325°F.  Spread beans evenly onto a lined baking sheet and bake for 15 minutes until slightly dried out.  After removing beans from oven, increase heat to 375°F.

Meanwhile, sauté olive oil, chopped pepper, onion, and garlic, over medium heat until peppers and onions are soft, about 5-6 minutes.  Gently blot some of the moisture out.  Place in a large bowl or in a food processor with the remaining ingredients. Stir or pulse everything together, then add the black beans. Mash with a fork, or pulse the mixture, leaving some larger chunks of beans.

Form into patties– about 1/3 cup of mixture in each.

Place patties on a parchment paper lined baking sheet and bake at 375°F for 10 minutes on each side, 20 minutes total.

Make ahead tip: Cooked or uncooked black bean burgers freeze wonderfully! Stack between parchment paper in a freezer container or zipped-top bag. Thaw in the refrigerator and reheat to your liking or, if uncooked, cook according to instructions.   If desired, you can skip thawing and reheat/cook from frozen for an extra couple minutes.

Makes 6-8 burgers.

From Sally’s Baking Addiction blog

Fluvuary Fiesta Soup! (Chicken and Sweet Potato Chili)

2 tablespoons olive oil
1 large onion, chopped
3 cloves garlic, minced
1 red bell pepper, chopped
1-2 sweet potatoes, peeled and chopped into half-inch cubes
1-2 tablespoons chili powder
1 tablespoon dried oregano
1 pound ground chicken
4 cups chicken stock
1 can white or black beans, drained and rinsed
1 cup frozen corn, thawed
1 teaspoon salt, or more to taste
1/2 teaspoon black pepper

Heat oil in a large pot over medium-high heat.  Add the onion, garlic, bell pepper, and sweet potato.  Cook, stirring frequently, until the vegetables are slightly softened, about 10 minutes.  Stir in the chili powder and oregano, and cook, stirring, for 1 more minute.

Add the ground chicken and cook, stirring, until crumbled and combined with the vegetables.  Add the chicken stock and bring to a simmer, then cover and cook for about 15 minutes.

Add the beans, and cook for another 15 minutes uncovered.  

Add the corn, and cook for a few more minutes.  Season with salt and pepper, adding more salt to taste.  

Serve, with any of the following - sour cream, avocado, scallions, cilantro, cheese, and/or cornbread, as desired.

Serves 4 to 6.

Assembled from Eating Well blog (Chicken Chili with Sweet Potatoes) and Goop (Turkey and Sweet Potato Chili) and me!

No-Soak Instant Pot Black Beans

1 pound dried black beans (about 2 cups, no need to soak)

1 1/2 teaspoons olive oil

1 small yellow onion, diced

1 green bell pepper, cored, seeded, and diced

1 teaspoon kosher salt

1 teaspoon ground cumin

1 teaspoon dried oregano

2 bay leaves

3 cloves garlic, minced

3 cups water

Rinse and drain the beans and pick out any stones or bad, cracked-looking beans. Set aside.

Set the Instant Pot to SAUTE and add the olive oil.  Once the oil is hot and shimmering, add the onion, bell pepper, and salt.  Cook until the vegetables soften, about 4 to 6 minutes.  Stir in the cumin, oregano, bay leaves, and garlic and cook until the spices are very fragrant, about 30 seconds.

Add the water and beans and stir.  Cover and seal the Instant Pot.  Cook on HIGH pressure for 35 minutes.  When the timer goes off, allow the steam to release naturally for 20 additional minutes. Remove the lid.  Remove the bay leaves and discard them. 

Notes: To store, let the beans cool completely and divide into containers of desired size. Refrigerate for up to 5 days or freeze for 3 or more months.

If you'd like the beans to have a completely neutral flavor so that you can swap them into recipes that call for canned black beans, omit all ingredients but the water, beans, and salt. Follow recipe according to the directions above.

Makes 6 cups.

From WellPlated.com

Black Bean Tofu Tacos

1 1/4 pound (625 grams) ripe tomatoes, cored and cut horizontally
4 garlic cloves, unpeeled
1 jalapeno pepper
1 large white onion, thinly sliced
2 tablespoons olive oil
2 1/2 teaspoons oregano
1 1/4 teaspoon cumin seeds, lightly crushed
2 teaspoons unrefined cane sugar
1 teaspoon salt
2 to 2 1/2 cups (330 to 400 grams) cooked black beans
1/2 to 2/3 pound (300 grams) firm tofu, pressed dry and cut into 1/2-inch cubes
1 to 2 ripe avocados
8 small- or medium-sized whole wheat tortillas

Heat broiler with rack set 5 to 6 inches from the heat.  Set the tomatoes, skin side up, on a baking pan.  Broil until the tomatoes are slightly charred and the skins are wrinkled and peeling off, 3 to 5 minutes.  When cooled, pull off the skins.  Coarsely chop the tomatoes, saving the juice.

In a medium-size cast iron skillet set over medium heat, dry-roast the garlic and jalapeno, turning until the garlic skins are browned in spots, 5 to 7 minutes, and the pepper is blistered and soft, 10 to 15 minutes.  When cooled, peel the garlic and smash into a paste or coarsely chop.  Stem and seed the pepper, and coarsely chop it.

In the same pan over medium heat, saute the onion in the olive oil until very soft and lightly browned, 7 to 9 minutes.  Add the toasted garlic and pepper, and the oregano, cumin seeds, sugar, and salt to the onion.  Cook, stirring, for 1 minute.  Add the cooked beans and the chopped tomatoes with their juices.  Cook, stirring often, until the mixture begins to thicken slightly.  If you like, mash some of the beans in the pan.  

Fold in the tofu cubes and reduce the heat to medium-low.  Simmer the bean filling for a few minutes before serving.

Peel and mash the avocados.  To make tacos, warm the tortillas.  Spread a tablespoon or so of mashed avocado over each tortilla.  Top with the black bean filling and salsa to taste.  Roll up and eat.

Makes 8 tacos; serves 4.

From The Bold Vegetarian Chef by Ken Charney

Butternut Squash and Black Bean Chili

1 tablespoon extra-virgin olive oil

1 medium yellow onion, diced, about 1½ cups

2 garlic cloves, minced

1 carrot, chopped

2 cups cubed butternut squash

1 jalapeno pepper, stem and seeds removed, and diced

1 teaspoon chili powder

½ teaspoon chipotle paste or powder

1 cup halved cherry tomatoes, or 1 cup canned diced tomatoes

2 teaspoons apple cider vinegar

1 cup cooked black beans, drained and rinsed

2 to 4 cups vegetable broth

Juice of ½ to 1 lime

Sea salt and freshly ground black pepper

Optional toppings:

Grilled corn kernels

Handful of cilantro

Baked tortilla strips (or crumbled chips)

Lime slices
Sour cream

Heat the oil in a large pot over medium heat. Add the onion and a pinch of salt and pepper and cook until soft, 5 to 8 minutes. Stir in the garlic, carrots, jalapeno, butternut squash, and another pinch of salt and pepper. Cook until the vegetables just start to become tender and the onion is lightly browned, about 15 minutes. Reduce the heat if necessary.

Add the chile powder, chipotle powder, and tomatoes and cook for 1 minute. Stir in the apple cider vinegar and black beans and then add 2 cups of vegetable broth (or enough to cover everything). Simmer until the butternut squash and carrots are tender, 20 to 30 minutes, adding more broth, as needed.

Add a big squeeze of lime. Season to taste with more salt, pepper, and spices to your liking. If chili is too spicy, stir in a small splash of apple cider vinegar. If it's too thick, add another cup of broth.

Serve with grilled corn, cilantro, tortilla strips, lime slices, and sour cream, if desired.

Serves 4.

From Love & Lemons blog

Turkey and Black Bean Soup

1 tablespoon vegetable oil

1 yellow or sweet onion, diced

1 bell pepper, diced

1 tablespoon chili powder

1 teaspoon unsweetened cocoa powder

1 teaspoon hot pepper sauce

2 teaspoons oregano

2 teaspoons salt

2 teaspoons black pepper

1 tablespoon maple syrup

1-2 tomatoes, diced

1 can black beans, drained

1 cup frozen corn

1 quart chicken broth

Cooked turkey or chicken, shredded into bite-size pieces

Over moderately low heat, heat vegetable oil in a large saucepan or soup pot.  Add the onion and pepper to the pot and cook, stirring, until the onion is translucent, about 5 minutes. Stir in the chili powder, cocoa powder, hot sauce, oregano, salt, pepper, maple syrup, tomatoes, black beans, corn, and broth. Bring to a boil. Reduce the heat and simmer for 15 minutes.  Add the turkey to the pot, and simmer for 5 minutes.  

Can be served topped with grated cheese, sour cream, and/or chopped cilantro.

Serves 4.

Black Bean Soup with Apple

8 cups water
1 pound dried black (turtle) beans (about 2 cups)
6 ounces smoked bacon (6 slices), very finely chopped
1 large onion, finely chopped
5 cloves garlic, finely chopped
4 ribs celery, finely chopped
7 cups unsalted chicken stock
1/2 teaspoon dried red pepper flakes or cayenne powder
2 teaspoons ground allspice
1 teaspoon ground ginger
5 fresh (or 3 dried) bay leaves
2 large tart apples, peeled, cored, and cut into 1/4-inch dice
1 tablespoon finely chopped fresh thyme
1 tablespoon finely chopped fresh rosemary
1 1/2 teaspoons salt
Freshly ground black pepper to taste
2 teaspoons sherry vinegar or apple cider vinegar
2 tablespoons pure maple syrup or dark brown sugar
Optional garnishes: chopped chives or green onions, and/or shredded sharp Cheddar cheese

Early in the day or a day ahead: 
Bring the water to a boil in a large (6- to 8-quart) soup pot.  Pour in the beans, remove the pan from the heat, and let the beans soak for 1 hour at room temperature or overnight in the refrigerator.  Drain the beans in a colander and rinse them thoroughly with cold water.

Rinse and dry the soup pot and place it over medium heat.  Add the bacon and cook, stirring often, until it renders most of its fat but is not quite crisp.  Tilt the pot and use a large spoon to remove some of the fat if needed, leaving about 1/4 cup behind.  Add the onion, garlic, and celery; cook, stirring often, until they are softened, about 5 minutes.  Add the beans, chicken stock, pepper flakes or cayenne, allspice, ginger, and bay leaves, and bring the mixture to a boil.  Reduce the heat, cover, and gently simmer until the beans are very soft, about 1 1/2 to 2 hours.

Stir in the diced apples, thyme, rosemary, salt, black pepper, vinegar, and syrup or sugar.  Simmer the soup until the apples are very soft but still hold their shape, about 15 minutes.  Remove the bay leaves.  Taste and add more salt or vinegar if needed.  For a creamier texture, partially mash the beans with a potato masher or handheld immersion blender.  

Serve with chives or green onions, and/or sharp Cheddar cheese.

Serves 8.

From The Herbfarm Cookbook by Jerry Traunfeld, with minor changes

Note: For a vegetarian version, substitute 1/4 cup olive oil for bacon and use vegetable stock instead of chicken stock.

Beet and Bean Burgers

3 large red beets (about 1 pound)

1/2 cup brown rice (not cooked)

1 medium yellow onion, diced small

1 tablespoon cider vinegar

1/4 cup old-fashioned rolled oats

2 (15.5-ounce) cans black beans

1/4 cup prunes, chopped into small pieces

1 tablespoon extra-virgin olive oil

2 to 3 teaspoons regular or smoked paprika, to taste

2 teaspoons brown mustard

1 teaspoon cumin

1 teaspoon coriander

1/2 teaspoon dried thyme

1 large egg (optional)

Salt and pepper

First, cook the beets: Heat the oven to 400°F. Wrap the beets loosely in aluminum foil and roast until easily pierced with a fork, 50 to 60 minutes. Set aside to cool.

Cook the rice while the beets roast:  Bring a 2-quart pot of water to a boil. Salt the water generously and add the rice. Reduce the heat to a simmer and cook the rice until it's a little beyond al dente. You want it a little over-cooked, but still firm (not completely mushy). This should take about 35 to 40 minutes. Drain the rice and set it aside to cool.

Heat a teaspoon of olive oil in a skillet over medium heat. Add the onions and a pinch of salt. Stir the onions every minute or two, and cook until they are golden, 10 to 12 minutes.  Add the cider vinegar, scraping the bottom of the pan.  Continue to simmer until the cider has evaporated and the pan is nearly dry again. Remove from heat and set aside to cool.

Process the oats in a food processor until they have reduced to a fine flour. Transfer to a small bowl and set aside.

Drain and rinse one of the cans of beans and transfer the beans to the food processor. Scatter the prunes on top. Pulse in 1-second bursts just until the beans are roughly chopped — not so long that they become mush — 8 to 10 pulses. Transfer this mixture to a large mixing bowl. Drain and rinse the second can of beans and add these whole beans to the mixing bowl as well.

Use the edge of a spoon or a paper towel to scrape the skins off the cooled roasted beets; the skins should slip off easily. Grate the peeled beets on the largest holes of a box grater. Transfer the beet gratings to a strainer set over the sink. Press and squeeze the beet gratings to remove as much liquid as possible from the beets.

Transfer the squeezed beets, cooked rice, and sautéed onions to the bowl with the beans. Sprinkle the olive oil, brown mustard, 2 teaspoons of smoked paprika, cumin, coriander, and thyme over the top of the mixture. Mix all the ingredients until combined. Taste the mixture and add salt, pepper, or any additional spices or flavorings to taste. Finally, add the oatmeal flour and egg (if using — it helps hold everything together, but isn't 100% necessary), and mix until you no longer see any dry oatmeal or egg.

Refrigerate the burger mixture 2 hours, or up to 3 days, before using. 

Shape the burger mixture into patties.  Heat a cast iron skillet over high heat. Add a few tablespoons of vegetable oil to completely coat the bottom of the pan. When you see the oil shimmer and a flick of water evaporates on contact, the pan is ready.

Transfer the patties to the pan. Cook as many as will fit without crowding.  Cook the patties for 2 minutes, then flip them to the other side. You should see a nice crust on the cooked side. If any pieces break off when you flip the burgers, just pat them back into place with the spatula. Cook for another 2 minutes, then cover the pan and reduce the heat to medium-low. Cook for 4 more minutes until the patties are warmed through.

Makes about 6 burgers.

From TheKitchn.com, with minor changes

Recipe note:  Burgers can be frozen raw or cooked. Wrap each burger individually in plastic or between sheets of parchment paper, and freeze. Raw burgers are best if thawed in the fridge overnight before cooking. Cooked burgers can be reheated in the oven, a toaster oven, or the microwave.

Spiced Black Bean Burgers

1 15- to 16-ounce can black beans, rinsed and drained
1/3 cup chopped onion
1/4 cup dry breadcrumbs
2 tablespoons plus 1/2 cup chunky salsa
1 teaspoon ground cumin

Vegetable oil
Sandwich buns
Sour cream
Shredded lettuce
Sliced avocado

Using a fork, mash the beans in a medium bowl.  Mix in onion, breadcrumbs, 2 tablespoons salsa, and cumin.  Season with salt and pepper.  Using moistened hands, shape bean mixture into two 3- to 4-inch-diameter patties.

Prepare grill or heat broiler.  Brush grill rack or baking sheet with oil.  Grill or broil burgers until heated through, about 3 minutes per side.  Grill or broil cut sides of buns until lightly toasted, about 1 minute.  Transfer burgers to bottom halves of buns.  Spoon 1/4 cup salsa over each.  Add sour cream, shredded lettuce, and avocado.  Cover with tops of buns and serve.

Serves 2.


From Bon Appetit via Epicurious

Poblano Chilies with Black Beans and Cheese

8 large poblano chilies
1 tablespoon olive oil
3 cups thinly sliced onions
2 15- to 16-ounce cans black beans, rinsed and drained
1/4 teaspoon cayenne pepper
1 cup grated Monterey Jack or cheddar cheese (about 4 ounces)
Tomato salsa
1/2 cup sour cream

Heat the broiler. Arrange chilies on a baking sheet.  Broil until charred on all sides, turning occasionally, about 20 minutes.  Enclose in a paper bag; let stand for 10 minutes.  Peel chilies.  Cut 1 lengthwise slit in each chili; carefully remove the seeds.

Meanwhile, heat oil in a large skillet over medium-low heat.  Add onions; sauté gently until golden about 20 minutes.  Season with salt and pepper.  Spread onions evenly in a 13x9x2 baking dish..

Heat the oven to 350°F.  Mash half the beans with the cayenne in a medium bowl.  Mix in remaining beans. Spoon mixture into chilies.  Arrange chilies seam side down atop onions.  Sprinkle cheese over.  Cover with foil.

Bake chilies for 15 minutes. Uncover, and bake until the cheese melts, about 5 minutes longer.  Serve with salsa and sour cream.

Serves 4 to 8.


From Epicurious/Bon Appétit

Black Bean and Avocado Soup

2 tablespoons olive oil
1 medium red onion, chopped
4 garlic cloves, minced
1 1/2 tablespoons whole cumin seeds, crushed
2 to 3 teaspoons chipotle chili powder, or to taste
2 cinnamon sticks
2 tablespoons unrefined cane sugar
2 teaspoons salt
1 cup coarsley chopped cilantro
6 medium-sized tomatoes, seeded and coarsley chopped
4 cups cooked or canned black beans
4 cups vegetable stock
2 ripe but firm avocados, cubed
Juice from 1 fresh lime
Freshly ground black pepper

In a large soup pot, heat the olive oil over medium heat.  Add the red onion and cook, stirring occasionally, until soft, 5 to 7 minutes.

Add the garlic, cumin, chili powder, cinnamon, sugar, salt, and 1/2 cup of the chopped cilantro.  Cook, stirring often, 2 to 3 minutes, until the spices are fragrant.

Add the tomatoes and beans and cook an additional 2 to 3 minutes.  Pour in the stock and bring to a boil.  Reduce the heat and simmer for 15 to 20 minutes.

Remove about 1 1/2 cups of the beans with some liquid and puree in a blender or food processor.  Stir back into the pot.

Just before serving, add the avocados, lime juice, and remaining cilantro.  Season with additional salt and pepper to taste.

Serves 4 to 6.


From The Bold Vegetarian Chef by Ken Charney