Black Bean Soup and Spicy Corn Muffins | Two Peas & Their Pod

25
Black Bean Soup and Spicy Corn Muffins | Two Peas & Their Pod

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • Olive oil

  • 1

    medium onion, diced

  • 3

    cloves of garlic, diced

  • Crushed red pepper-to taste

  • 1

    jalapeno, seeded and diced

  • 1

    green pepper, diced

  • 1

    red pepper, diced

  • 2

    ears of fresh corn, cut off the cob (can use frozen or canned)

  • 3

    cans diced tomatoes (I use reduced sodium)

  • 2

    cans of black beans (I use reduced sodium)

  • 2

    cans of chicken or vegetable broth (fat free, low sodium)

  • 2

    cups of water

  • Chili Powder-to taste

  • Cumin-to taste

  • Salt-to taste

  • Pepper-to taste

  • Chopped cilantro (about a half of a bunch)

  • Juice of 1-2 limes

  • Savory Corn and Pepper Muffins

  • 1

    cup all purpose flour

  • 1

    cup yellow cornmeal – stone ground is best

  • 3

    T sugar

  • 1

    T baking powder

  • 1

    tsp salt

  • tsp chili powder

  • ½

    tsp baking soda

  • ¼

    tsp freshly ground pepper

  • 1

    cup buttermilk

  • 8

    T unsalted butter – melted and cooled

  • 1

    large egg

  • ¼

    cup fresh or frozen corn kernels- We used fresh!

  • 1

    small jalapeno – seeded if you wish

  • ¼

    red bell pepper finely diced

  • 2

    T cilantro – finely chopped-we added a little more!

Directions

Heat oil in a big soup pot. Cook onion until tender. Add in garlic, crushed red pepper, and jalapeno. Cook for about a minute. Add in peppers and corn. Saute until tender. Add in tomatoes, black beans, broth, and water. Stir. Add in your spices. I never measure these. Sorry! So just add in according to taste! Stir and throw in chopped cilantro. Squirt in lime juice and stir. Let simmer to enhance flavors. Taste after awhile to see if more spices need to be added. It is that simple!! You can serve it with cheese, sour cream, chips, etc. but I like to keep this one healthy! The flavors are so good alone. Savory Corn and Pepper Muffins Preheat oven to 400 degrees. Line 12 muffin cups with liners or spray well. Whisk together all purpose flour , cornmeal, salt, sugar, baking powder, chili powder, baking soda and black pepper and set aside. In another large bowl lightly whisk egg yolk, buttermilk and melted butter till blended. Pour liquid into the dry ingredients. Add chopped cilantro, jalapeno and diced bell pepper to the mixture. Divide batter into muffin pans lined with paper muffin cups. I also used a 8 inch Pyrex dish and it worked great! Just spray it well! Bake for 20 – 25 minutes or until the tops are brown. Cool muffins on a rack before serving.


Nutrition

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