Black Bean Soup | Chimichurri | Tortilla Chip Croutons

Ingredients:

•  1 jar of Bold Bean Queen Black Beans

• 1 tablespoon Cool Chile Mojo de Ajo oil (or 1 tbsp of oil/1 clove of garlic, minced)

• 1 small onion, diced

• 1 teaspoon ground cumin

• 1/2 teaspoon smoked paprika

• 400ml stock, I used Freja, Chicken Bone Broth

Chimichurri is a popular Argentinean sauce made with fresh herbs, garlic, oil, vinegar, and spices. It's commonly used as a marinade or sauce for grilled meats, but it can also be used as a condiment or dressing.

Chimichurri

Ingredients:

• 25g fresh parsley leaves, chopped

• 10g cup fresh cilantro leaves, chopped

• 10g thai basil leaves

• 3garlic cloves, minced

• 65ml cup red wine vinegar

• 125 ml cup extra virgin olive oil

• 3-4 pickled jalapeno rings (or more to taste)

• Salt and black pepper to taste

For the soup:

Instructions:

1. Heat the olive oil in a large pot over medium heat. Add the diced onion and cook until it becomes translucent, about 5 minutes.

2. Add the ground cumin and smoked paprika to the pot.

3. Add the black beans to the pot, followed by the vegetable or chicken broth. Stir to combine all the ingredients.

4. Bring the mixture to a boil, then reduce the heat to low. Simmer uncovered for about 15-20 minutes, allowing the flavors to meld together.

5. Using an immersion blender or a regular blender, puree about half of the soup until smooth. This will help thicken the soup while still leaving some texture. If using a regular blender, allow the soup to cool slightly before blending and be careful with the hot liquid.

6. Return the blended soup to the pot and stir to combine with the remaining chunky soup.

7. Season with salt and pepper to taste. If the soup is too thick, you can add a bit more broth to reach your desired consistency.

8. Ladle the black bean soup into bowls. Garnish with crushed up corn tortilla chips

Instructions:

1. In a bowl, combine the chopped parsley, cilantro, and minced garlic.

2. Add the red wine vinegar and mix well.

3. Slowly drizzle in the olive oil while whisking constantly to emulsify the sauce.

4. Stir in the dried oregano, red pepper flakes, salt, and black pepper. Adjust the seasonings according to your taste preferences.

5. Let the chimichurri sauce sit for at least 10-15 minutes before using to allow the flavors to meld together.

6. Serve the chimichurri sauce with grilled meats, such as steak, chicken, or pork. It can also be used as a marinade or dressing.

Note: Chimichurri can be stored in an airtight container in the refrigerator for up to a week. Just give it a good stir before using, as the oil may separate slightly. Use of grilled fish/meat or vegetables