Creamy Potato Soup Topped with Black Beans
PREP TIME00 min
COOK TIME00 min
2 C black beans
1 TBSP olive oil
1 medium onion, chopped
2 cloves garlic, minced
7 medium size golden potatoes, peeled and cubed
4 C water
Soak 2 cups of black beans in water overnight.
Cook the beans in salty water until tender. Drain and set aside.
In a cast iron pot on medium heat, add olive oil and onion. Sauté for a couple of minutes until translucent. Add garlic and cook until incorporated.
Add potatoes, salt and pepper. Sauté for a couple of minutes. Add water and bring to a boil.
Lower the heat and let cook until the potatoes are completely softened.
Blend the soup with a hand blender until creamy and smooth. If you wish, add more olive oil.
Top the soup with the black beans, drizzle with some olive oil and serve.