It’s such a joy when our black bean crop returns each fall. Never had freshly harvested black beans? You are in for a treat as they taste so much better than canned. Now … do not be intimidated by making beans from scratch … it’s super easy and no overnight soaking is necessary!
Ingredients (serves 4):
1/2 pound dried black beans
1 large onion, small dice
1 Jalapeno or Chili Pepper, minced (remove seeds for less heat) – optional
2-4 cloves of garlic (depending on size), minced
1 teaspoon ground cumin
1 teaspoon ground coriander
2 cups broth (veggie or chicken)
1. Spread the dried beans over a sheet tray to check for any miscellaneous debris or small stones, then give them a quick rinse in a collander. Place in a soup pot and add enough water to go 1 inch above the beans. Cover the pot and boil the beans for 5 minutes, then turn off the fire and let the pot rest for one hour.
2. Drain the beans and return to the soup pot, add the broth and enough additional water to cover the beans by 2 inches. Also add about 1/4 of the onion, and the pepper if you are using. Bring to a boil. Cover the pot and reduce to a simmer for 30-45 minutes, or until beans are tender.
3. In a small saute pan heat up one tablespoon of Olive Oil. Saute the remaining onion until golden, then add the garlic and saute for about 5 more minutes. Using a rubber spatula add sauteed onion and garlic, along with the oil, to the beans. Season with the cumin, cover and simmer for 20 minutes. Add more broth or water to keep the beans covered.
4. Lift half the beans out of the soup and puree in the blender then return them to the soup pot, or use your stick blender in the pot but be sure not to over blend the soup. Season with salt and pepper to taste. You can add broth or water if you want a thinner soup, or thicken with cornstarch if preferred.
Serving Suggestion: Finish the soup with a squeeze of lime, and serve the soup topped with your choice of diced avocado, diced onion, chopped cilantro or a spoon of sour cream or plain yogurt.