Dr. Jennifer L. Harris is Director of Marketing Initiatives at the Rudd Center for Food Policy and Obesity and Associate Professor in Allied Health Sciences at University of Connecticut. She leads a multidisciplinary team of researchers who study food marketing to children, adolescents, and parents, and how it impacts their diets and health.  Dr. Harris received her B.A. from Northwestern University and M.B.A. in Marketing from The Wharton School. Before returning to graduate school, she was a marketing executive for eighteen years, including at American Express as a Vice President in consumer marketing and as principal in a marketing strategy consulting firm. Dr. Harris completed her PhD in Social Psychology at Yale University with Dr. John Bargh and Dr. Kelly Brownell. Dr. Harris is a leading expert on food marketing to youth, and her research is widely used by the public health community and policymakers to improve the food marketing environment surrounding children and adolescents in the United States and worldwide. Specific areas of research include monitoring and evaluating the amount, types, and nutrition quality of food and drinks marketed to youth and families; the psychology of food marketing and its impact on health behaviors; and identifying effective policy solutions. Her current research focuses on targeted marketing and health disparities affecting black and Hispanic youth; new forms of marketing targeted to youth on social media and mobile devices; and effects of food marketing on what and how parents feed their babies and young children. 

 

Serves 6-8 people.

Spicy Black Bean Soup

Ingredients:

2 cups Black Turtle Beans, soaked over night

11 cups water

14 cloves garlic

1 onions, chopped

1 red peppers, chopped

½ red onion, chopped small for garnish

¼ cup Cilantro, chopped fine plus 1 t. for garnish

2 t. cumin

1 t. chili powder

2 t. salt

1 ½ Tb green chili (already sautéed, frozen, jarred or canned)

1 ½ Tb red chilis (already sautéed, frozen, jarred or canned)

1- 2” piece of Kombu (seaweed)

juice of 1 lime

1 can Fire Roasted Tomatoes with Chilis

Frozen Corn- optional, if a chunky soup is desired

Directions:

Soak beans overnight. Drain beans, put in large stockpot with 11 cups of water and kombu, and cook for 2 hours (or longer, until soft) Or, you can use a pressure cooker and cook at high pressure for 30 min. Meanwhile, sauté onions in olive oil until translucent, then add garlic and peppers. When soft, add cumin, chili powder and salt, and sauté for a few minutes. Then add the canned tomatoes and chili peppers, and sauté another few minutes. ( I used already sautéed hot peppers that I had in my freezer from my garden. If you are using fresh jalapeño peppers, add them when adding the other peppers) When beans are soft, add veggies and juice of one lime to beans. Puree with either a handheld stick blender, directly into pot, or transfer to blender. Taste and adjust spices to your liking. Add ¼ cup cilantro. Add some water if soup is too thick. Add more salt, chili powder and cumin, if more spice is desired. Frozen corn can be added, if a chunky soup is desired. When serving, garnish each bowl with chopped red onion, a little cilantro and wedge of lime. (Grated cheddar cheese and sour cream are optional.)

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