By Anna Roberts, Brett McCurdy and Caitlin Ward
Our “Joe’s Idaho Grown Black Bean Soup” is a mouthwatering blend of savory black beans, heavenly homegrown vegetables and a captivating blend of seasonings. Black beans and a peeled, ripened orange are simmered together on a stovetop until cooked to perfection. The locally grown vegetables are tossed into the rare fusion of the black beans and orange to create a warm and inviting aroma and flavor to Vandals across the nation.
The jalapeno adds a fiery Vandal kick to keep Vandal spirit going through the long cold winter months. This recipe practically cooks itself so you have time to enjoy company while preparing their taste buds for the long awaited Thanksgiving meal! So remember Vandals:
Came a soup from the north, warm not cold
Bearing flavors of the hills of gold
Tried and true to entice the Vandal soul
Go Vandals! Go mighty Vandals!
Yield: 4 portions
Cook time: 45 minutes
1/2 medium onion
1 medium carrot
2 cloves garlic
1 medium jalapeno
2 15 oz cans black beans (undrained)
1/2 cup water
1 tsp cumin
1/2 tsp salt
1/4 tsp black pepper
1/8 tsp cayenne
2 tbsp olive oil
In pan, sauté onion, carrot, garlic and jalapeno in olive oil until onions are opaque (about 10 – 15 minutes) on medium heat. Meanwhile, peel and section orange, cut into bite-sized pieces. Place both cans of black beans, water and orange into separate pot. Bring to boiling, place on low heat, cover. Remove jalapeno from vegetables. Put sautéed vegetables with black bean mixture. Add cumin, salt, pepper and cayenne. Bring to a boil, let simmer, covered, for 45 minutes to an hour.