Finishing Things

13 09 2010

We have a mantra-ish word in our house pertaining to food.  We are: finishers.

Leftover chicken and potatoes?  Soup.  Tons of zucchini hanging out in the crisper?  Tea bread.  Hundreds of cookies post cookie project?  Upset tummy.

Speaking of the cookie project – there is a giant bag of zested oranges left over from the cookie dough making extravaganza.

And there is only so much orange juice this little family can drink.  So! I scoured the internets, the interweb, a series of tubes, looking for recipes that use up orange juice in fun new-to-us ways.  One that looks very promising is a pork loin roast marinated in orange juice and lots of Cuban flavors.  And the one that I’ve been working on making today: a black bean soup, modified from a recipe in a Moosewood cookbook.

  • 2 cups black beans, soaked overnight
  • 1 Tbs olive oil
  • 1 large chopped onion
  • 10-15 medium garlic cloves, finely chopped and divided in half
  • 2 Tbs ground cumin
  • 1-2 Tbs cumin seeds
  • 1 tsp ground coriander
  • 3 small carrots, peeled and diced
  • 4 small red peppers (sweet gypsy peppers from this week’s CSA), seeded and diced
  • 2 medium tomatoes, diced
  • 1 1/2 cup fresh squeezed orange juice
  • salt – 3 Tbs or so (to taste but don’t be stingy)
  • pepper to taste

Rinse the soaked beans and cover with water enough to fill the pot 2 inches above the beans; bring to a boil and simmer, covered, for an hour and a half, or until the beans are tender.  In the last 15 minutes of the bean cook time, heat the olive oil in a saute pan and add the onions, half of the garlic and a pinch of salt.  After the onions have softened a bit, move them to one side of the pan and add the coriander, ground cumin, and cumin seeds on the open area of the pan for 30 seconds before stirring in with the onion and garlic.  Immediately add the carrots and saute for another 5 minutes or so.  Add the chopped pepper and the remaining garlic, plus another pinch of salt, and saute for 5 to 10 minutes, until you have a deliciously fragrant veggie mush.  Add the mush and the diced tomatoes to the bean pot (you can always turn the beans off if they are done and the veggies aren’t ready to go).  Pour half of the orange juice into the used saute pan and scrape up the good bits left before putting that plus the rest of the juice into the bean pot.  Using an immersion blender, puree the soup a bit, leaving some chunks.  Add more salt and pepper to taste and simmer for 15 to 20 more minutes – stirring often – to let the flavors meld.  Serve with sour cream and tomatillo salsa on top.




3 responses

14 09 2010

A+ for creative use of oranges. How did it taste, the soup?

14 09 2010

The soup was very tasty. I think I would use even more cumin next time.

15 09 2010
Laura Pierce

ah yes… but where is the pork loin recipe?

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