Our family loves black beans, so I am always looking for new ways to cook them. I came up with this recipe after trying to find a way to use up some leftover fresh sage. My partner absolutely loves the result!
Preparation Time
15 mins
Cooking Time
25 mins
Total Time
40 mins
Calories
337 Calories
Recipe Instructions
Step 1
Heat oil in a saucepan over medium high heat. Fry onion and garlic in hot oil until onion is transparent, 5 to 7 minutes.
Step 2
Stir black beans, chicken stock, and sage leaves with the onion mixture; add just enough water to the saucepan to cover the beans completely. Bring the mixture to a boil, reduce heat to medium-low, and simmer until the beans are soft, about 15 minutes. Remove and discard sage leaves.
Step 3
Pour soup into a blender no more than half full. Cover and hold lid in place; pulse a few times before leaving on to blend. Puree in batches until smooth. Return soup to saucepan and place over low heat.
Step 4
Stir 1/4 cup grated Parmesan cheese and butter into the soup; cook and stir until melted, 2 to 3 minutes. Remove saucepan from heat and stir cream into the soup until smooth. Garnish with green onion and grated Parmesan cheese.
Ingredients
water to cover
2 tablespoons butter, softened
1 small onion, chopped
1 cup chicken stock
1 large clove garlic, minced
¼ cup freshly grated Parmesan cheese
2 teaspoons vegetable oil, or as needed
2 tablespoons grated Parmesan cheese, or to taste
¼ cup half-and-half
¼ cup chopped green onion, or to taste
5 fresh sage leaves
2 (15.5 ounce) cans black beans, rinsed and drained
