Rose’s Kitchen Recipes: Black Bean Soup and Quesadillas


The following recipes have a bit of freedom, especially the quesadillas. The soup definitely needs the orange juice but you can omit the rum. Both make a great Sunday dinner and in fact as it is January with lots of cool weather it would be great anytime.

black bean soup

I ended up soaking the beans then baking them forever! Buy canned beans or pre-cook your beans in the Instant Pot. This will reduce your soup cooking time. You can use your favorite type of broth. I used miso. The amounts of onion and garlic are important for flavor. The recipe calls for pureeing all of the soup, but I used my immersion blender and only pureed about half. Everything depends on you.

3 cups cooked dried black beans or 3

large cans (28 fl oz) drained black beans

6 cups broth (vegetable, chicken, beef)

3 tablespoons of olive oil

2 large onions, diced, about 3 cups

5 garlic cloves, minced

1 teaspoon ground cinnamon

1/2 teaspoon cumin

1 teaspoon dried mustard or 1 teaspoon Dijon mustard

2 tablespoons grated orange zest about one orange

1/4 cup dark rum optional

1/2 cup fresh orange juice (use juice from a fresh orange, it makes a difference in taste)

Salt and pepper

In a large pot, heat the olive oil. Add the onions and cook until very soft and tender, about 15 minutes. Make sure they don’t burn! Add the garlic, cinnamon, cumin, mustard and orange zest and cook for another two minutes.

Add broth, black beans, rum and orange juice. Simmer the soup for about an hour. Test the taste by adding more salt, pepper, cinnamon or cumin.

It’s your judgment – add more broth if the soup is too thick, puree all the soup, puree only half, or leave as is.


These are really easy to make and quick to fry. If you overfill them, the cheese oozes out and they get a little sloppy and mess up your frying pan.

Tortillas your choice on size and how



Finely chopped green onions

Grated Monterey cheese or your

favorite cheese

Fresh or pickled jalapeño peppers, chopped

Finely chopped fresh cilantro

Lightly mashed refried or black beans

beans optional

Cut the avocados in half, remove the core, remove from the shell with a spoon and cut into thin slices. You can always use an overripe avocado. The difference will be a lightly mashed avocado on the cheese. Anyway works. I don’t like to waste!

Place a tortilla on a flat surface and spread the grated cheese over half of the tortilla. If using refried beans, spread them on the tortilla before the cheese.

On top of the cheese, sprinkle with green onions, diced peppers, a few slices of avocado and cilantro. I added a little more cheese on top. Fold the tortilla in half very gently. Don’t press because you don’t want to break the crease! Repeat until you have the right amount of tortillas you need and you can either use them right away or put them in the fridge for later (up to a few hours).

Put a little oil in a frying pan or griddle and add the tortilla. Add a lid and cook until golden brown on each side. Serve with salsa but they are so good on their own.

Orange and chia seed cake

The cake is unsweetened and you can dress it up with yogurt, whipped cream, fresh fruit, ice cream or whatever you want.

1/4 cup chia seeds

1/2 cup milk (coconut, almond, soy, etc.)

125 g or 1/2 cup softened butter

1 tablespoon finely grated orange zest

1 cup raw sugar (I used coconut sugar)

4 eggs

2 cups almond flour (ground almonds)

1 cup spelled flour

1 1/2 teaspoon baking powder

Orange syrup:

1/2 cup maple syrup or honey

2 tablespoons orange zest

1/2 cup orange juice

Preheat the oven to 325°F. Lightly grease a 9 inch round cake pan or use parchment paper.

Place chia seeds and milk in a bowl and let soak for 10 minutes.

Place the butter, orange zest and sugar in a bowl and beat with a hand or electric mixer until light and creamy. Add eggs one at a time until well blended. Add chia mixture, almond flour, flour and baking powder and fold to combine.

Pour the mixture into the pan and bake for 50 to 60 minutes or until a knife comes out clean.

While the cake is baking, prepare the orange syrup. Put the three ingredients in a small saucepan and simmer over medium heat until the syrup has thickened slightly. About five minutes.

When the cake is baked, let it cool in the pan for about 10 minutes and while it is still warm, invert it onto a plate and pour the syrup over it.

Serve hot.


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