Peggy Lampman's Tuesday dinnerFeed: Seriously simple black bean soup
Peggy Lampman | Contributor
SautÃ©ed carrots and celery would be good in the soup, likewise a grating of cheddar cheese before serving. Note the last four ingredients are optional; if you don't have them on hand, the soup is good, just the same.
After my crazy day, I cracked a beer to enjoy while cooking the soup. Though I didn't add beer to the ingredient list, I stirred a tablespoon into the soup and it was pretty good!
This soup lacks the thick meaty texture and flavor of soaked and long-simmered dried black beans. But it has everything else I’m craving today: warmth, nutrition and great flavor. Whole-grain tortilla chips or cornbread are an appreciated side.
Yield: 4-5 cups Time: 30 minutes Cost: apx. $6
2 tablespoons extra virgin olive oil 1 tablespoon minced garlic 1 tablespoon ground cumin 1/2-2 teaspoons red pepper flakes 2 (14 1/2 ounce) cans black beans, one can drained of liquid 1 cup chicken, vegetable or beef stock 3 tablespoons chopped assorted colored bell pepper, diced, optional 3 tablespoons chopped cilantro, optional 2 tablespoons chopped red onion, optional 1/4 cup sour cream or strained yogurt, (2 percent or fat-free is fine), optional
1. In a medium-sized pot, heat olive oil over medium-low heat. Add garlic, cumin and 1/2 teaspoon red pepper flakes. SautÃ© 1 minute or until garlic is fragrant.
2. â€¨Add 1 can of black beans with liquid and 1 cup stock to pot. Bring to a low boil then remove from heat.
3. â€¨With a food processor or immersion blender, purÃ©e the soup.
4. â€¨Stir in the second can of drained beans, peppers, cilantro, onion and sour cream or yogurt into the purÃ©ed ingredients and gently heat. Season to taste with kosher salt and additional red pepper flakes to taste.