Black Bean Soup

Beans are boring: I’ll be the first to say it. They’re the girl-next-door of lunchtimes, the kid that tutors for free and always the side dish, never the bride.

And yet, they’re great company.

They’re a fun backbone to any meal, and so full of potential that you can’t help but wish you liked them more. Well, with this black bean soup recipe, you can. This voluptuous dish is the perfect amount of spice to leave all those woulda, coulda, shoulda’s at the kitchen door.

Black Bean Soup (serves four)
10 sun-dried tomatoes (not packed in oil)
1 cup boiling water
1 ½ cups finely chopped onions
3 garlic cloves (minced)
1/4 teaspoon cayenne
2 tablespoons vegetable oil
1 teaspoon ground cumin
1/3 cup water
3 cups undrained canned tomatoes
4 cups undrained cooked black beans
¼ cup chopped fresh cilantro
Greek yogurt

In a small bowl, cover the sun-dried tomatoes with the boiling water and set aside.

In a soup pot, sauté onions, garlic and cayenne in oil for 5 minutes. Add cumin and water.

Break up tomatoes by chopping them coarsely in the can, and add them and juice to pot. Cover and bring to a boil. Simmer, covered, for 5 minutes. Then, add black beans and their liquid, and continue to simmer, stirring occasionally to prevent sticking.

Drain and chop sun-dried tomatoes. Add them to soup and cook for 10 minutes, until onions are tender. Stir in cilantro and remove soup from heat. Puree half the soup in a blender. Return to pot. If the soup is too thick, add water or tomato juice. Reheat gently.

Top with a dollop of greek yogurt. Serve immediately!

The black bean soup is both filling and spicy, definitely not just some plain-jane protein. But, the yogurt on top is the piece de renaissance, and an addition you won’t want to skip. After all, once you’ve gone this far with this sultry soup, you may as well go all the way.

recipe: Moosewood

cooking time: 40 minutes

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Filed under Food, Recipes

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