Black Bean Soup

Black Bean Soup

Look, more soup! This was completely spur-of-the-moment, a decision to make some soup to go with Cubano sandwiches I was making with braised pork and leftover ham. (They were very good, but there’s no proper recipe for those, so no post here, alas!) I feel immensely lucky that I decided to make it, because this soup is super easy and delicious. Next time I’m going to make it with dried beans and veg broth to see if it’s as good vegetarian (my guess is only the bacon fat will taste lacking).

My roommate calmly instructed me that he would hold the cats hostage if I did not make this soup again. Success!

Black Bean Soup, riffed from Cubanish Black Beans

2 Tbsp. bacon fat (or oil)
1 large onion, diced
2 jalapenos, diced
6 cloves garlic, minced fine
2 tsp. cumin
1 1/2 tsp. dried oregano
1 tsp. coriander
2 bay leaves
2 14.5-oz cans black beans, drained and rinsed
2 c. low-sodium chicken broth
1 c. water
juice of 1 lime
sour cream or Greek yogurt, for serving

Melt the bacon fat in a large Dutch oven over medium heat. Add the onion and jalapenos and sweat for about 5 minutes, until they’re starting to get soft. Add the garlic and sweat for another 5-10 minutes, until things are definitely soft. Stir in the cumin, oregano and coriander, then add the beans and stir to coat. Add the bay leaves, broth and water and stir to combine. Bring to a boil and reduce to a simmer. Cover and simmer for at least half an hour, but longer is better! Add the lime juice and taste for seasoning.


~ by iliadawry on 7 June 2013.

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