Black Bean-pineapple soup Stew Chile

Sometimes ideas come just for me. I call it inspired, but the people of the generation of my parents called it being "hit in the head". I was sitting here at my Office one day thinking how much I love salsa with pineapple in it (because it's the kind of deep as thought), when it seemed to me that what is good in salsa should be good in the soup. Black bean soup. So I tried it.  And you know what? I was right.

If you are unwilling to have fruit in your soup, let me tell you that there was a time when I couldn't imagine something sweet never touch my savory. But that was before I opened my Palace to the sensations of pineapple mixing with peanuts and kale or tofu grilled cumin filled with papaya salsa. Now, I'm a believer. But even if you absolutely know that you do not like fruits in your main dish, give it a test. Pineapple prepared such a subtly sweet flavor that my family did not even notice it until what I pointed out. But at this time, they both finished two bowls, same girl E, who do not like black beans.

(printable version)

Add more broth to make this stew more like the soup and less to make it closer to Chile. Or, use even less to make a thick filling for tacos or a dip for tortilla chips.1 large onion, diced 1 large bell pepper, seeded and diced 4 cloves garlic, chopped or pressed 1 to 2 Jalapeno chiles, stemmed, seeded and diced 1 15-ounce can diced tomatoes, preferably toasted to the fire of 16 ounces 2 black beans, rinse cans and drained 2 cups vegetable broth (or water more cubes broth) chili powder Ancho 1 teaspoonful table (or another pure Chile powder)(, mild) 1 teaspoon ground cumin powder chipotle Chile 1/4 c. tea (or to taste) black pepper 2 teaspoons Mexican oregano generous network (optional) 1/2 spoon salt coffee (or to taste) 1 Yellow Book squash or Zucchini 1 cup crushed pineapple and juiceHeat a non-stick pot and spraying with cooking spray if desired. Add the onion and cook, stirring, until golden and begins to brown (a pinch of baking soda will accelerate this process). Add pepper and Jalapeno and cook until softened, about two minutes. Add the garlic, stir briefly, and then add the tomatoes, beans, broth and seasonings (but not squash or pineapple). Bring to a boil, then reduce heat and simmer for 15 minutes. While the beans are cooking, crop squash and cut in small cubes. Add the pineapple and squash, increase a little heat and cover. Simmer until the squash is just tender. Check the seasoning adding more to taste and serve.Time (duration) of cooking: 40Number portions (yield): 6

Nutrition (per serving): 209-calories, 10 calories from fat, 1.2 g total fat, 0 mg cholesterol, sodium 741.3 mg, potassium mg 682.8, carbohydrate 41.2 g, fiber 12.2 g, sugar 10.4 g, 11 g protein, 3.5 points.

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Marked as: CORE -eat-living, gluten-free

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