Man, it’s cold outside! We had a snow flurry yesterday – the first real one this winter – and it’s still cold and very, very windy. Most of the snow has melted, but it still feels like winter out there.
This time of year, I do soup and stews. They’re hearty and they’re warming. A few weeks ago I noticed a few cans of black beans languishing at the back of the cabinet. I pulled them out, dusted them off, and put together a nice little black bean soup. Here’s the recipe (you’ll need a blender or a food processor, too):
2 cans of black beans (15.5 oz each)
2 tbs cooking oil (I use olive or canola oil)
1 medium yellow onion, chopped
4 cloves garlic, chopped
1 medium green bell pepper, chopped
1 – 2 tsp ground cumin (I use the larger amount)
4 cups chicken or vegetable broth
1 small tomato, chopped, or one cup canned, diced tomatoes
1 – 2 tbs fresh cilantro, chopped
Salt (optional, depending on your broth. Some canned broths are already salted)
Fresh-ground black pepper
Heat oil in a large pot over medium-high heat. Add onions and green peppers and cook until softened (about 10 minutes). Add garlic and cumin and saute until fragrant. Add beans, broth and tomato and cook until onion and green peppers are soft (15 – 20 minutes).
Take a cup or two of the soup and put into blender or food processor. Process until pureed, then return to soup. This will thicken the broth and intensify the flavor. Add salt and pepper if/as needed.
Serve with a dollop of sour cream.