Black Bean Soup
A staple of Latin cuisine, black bean soup is great because it’s a nutritional powerhouse. Black beans are rich in protein and dietary fiber. This version is a combination of recipes, one of which comes from an old favorite Tucson chef, Janos Wilder.
MAKES: 6 Servings
PREP/COOK TIME: 2 hours (minus soaking time)
2 cups dried black beans
2 tablespoons extra-virgin olive oil
2 cups diced yellow onions
1 cup finely diced red bell pepper
1 ½ teaspoons seeded and finely diced jalapeño pepper
6 cloves garlic, minced
1 ½ teaspoons dried oregano
½ teaspoon ground cumin
¼ teaspoon ground cinnamon
8 cups Magic Mineral Broth
1 (6-inch) strip of kombu
1 cinnamon stick
1 bay leaf
¼ cup dry sherry
4 oz grated parmesan cheese
2 teaspoons lime juice (optional)
Place the dried beans in a pan or bowl with water to cover and soak overnight, or for at least 8 hours. Drain the beans from their soaking water prior to cooking.
Heat the olive oil in a soup pot over medium heat, then add the onions and a pinch of salt and sauté until the onions are translucent, about 4 minutes.
Add the bell pepper, jalapeño, minced garlic, oregano, cumin, cinnamon, and ¼ teaspoon of salt and sauté for 1 minute. Pour in ½ cup of the broth to deglaze the pot and cook until the liquid is reduced by half.
Add the remaining 7 ½ cups broth, along with the black beans, kombu, cinnamon stick, and bay leaf. Bring to a boil over high heat, then simmer, partially covered, for 1 hour.
Test a bean, and once they are at least halfway cooked, add another ¼ teaspoon salt. (If too much salt is added too early, it will inhibit the softening of the beans.) Continue to simmer for another 30 minutes, until the beans are nice and soft.
Using a slotted spoon, fish out and discard the kombu, cinnamon stick, and bay leaf, then remove half of the cooked beans and set aside. Puree the remaining beans and the broth in a blender, in batches if need be, blending until the beans are as smooth as velvet. Return the soup to the pot over low heat, stir in the reserved beans, sherry and cheese and gently reheat.
Do a FASS check, and if it needs a little extra pop, add another ¼ teaspoon of salt and the lime juice. Serve garnished with a sprinkling of cilantro, and a dollop of the Avocado Cream.
Storage Store in an airtight container in the refrigerator for up to 5 days or in the freezer for up to 2 months.
Adapted from one of Rebecca Katz's amazing recipes