I recently quit coffee…I know, it is heartbreaking but living without heartburn is worth it. My friend Melissa Wheeler, an aspiring RD wrote this recipe and I had to share. Maybe I can eat coffee?
Research has suggested that the antioxidants consumed from moderate coffee drinking (two to four 8oz cups per day) may reduce one’s risk of developing dementia, Alzheimer’s disease, and type 2 diabetes. Some studies have also shown that moderate coffee drinkers have lower rates of stroke than non-coffee drinkers; antioxidants may lessen inflammation’s effects on arteries.
These studies should be read with a healthy sense of skepticism, and the caffeine in coffee is certainly not for everyone. But for those that enjoy the brew, try out this recipe I found for a healthy and delicious black bean soup:
Ingredients:
1lb. dried black beans
2 tbsp olive oil
2 medium onions, finely chopped
1 red bell pepper, finely chopped
2 stalks celery, finely chopped
1 jalapeno pepper, seeded and finely chopped
3 large cloves garlic, minced
1 tbsp cumin
4 cups water
2 cups brewed coffee
10 oz ham steak, cut into 1/2-inch cubes
1 bay leaf
1 tsp salt, plus more if needed
For garnish:
chopped fresh cilanto
low-fat sour cream or plain greek yogurt
finely chopped onions
– Rinse beans. Place in a large bowl with enough cold water to cover by 2 inches, and soak at least 6 hours (or overnight).
– Heat oil in a soup pot over medium-high heat. Add onions, bell pepper, jalapeno, celery, and garlic and cook, stirring frequently, until the vegetables are beginning (about 6 minutes).
– Add cumin and cook, stirring frequently, for 1 minute. Add beans, water, coffee, ham, and bay leaf. Cover and bring to a boil, stirring occasionally. Skim off any foam that comes to the top, reduce heat and cover, letting the soup simmer until the beans are very tender (about 1.5 hours). Remove bay leaf and stir in salt
– Puree about half the soup using a blender or food processor. Return the puree to the soup and heat through
– Serve soup with a spoonful of yogurt or sour cream, cilantro, and onions