It wasn't wet tonight but damn, it was cold. I cannot deal with with the extreme months of the year, the brutally cold and the beastly hot. During February and August I become something of a lunatic.
Soup is out of the question in August. In February, it is essential.
Tonight I had black bean soup on my mind, and cans of black beans in the pantry. Some die-hards will insist that dried beans make the best soup, and I can appreciate that but usually I am thinking up what to make for dinner an hour before we eat. You can't soak beans in an hour.
Someday I will try dried beans but for tonight the canned was fine, along with my trusty recipe that I wrote down a thousand years ago from the back of a can of Goya black beans.
This recipe did not contain a diced onion or celery, both of which I added myself because it seemed logical to have them. Some black bean soup recipes have carrots but I feel they make the soup a really weird color. It's all preference.
Preferential Black Bean Soup
- 1 small onion, diced
- 2 cloves garlic, minced
- 2 ribs celery, diced
- Pinch red pepper flakes
- 1 1/2 tsp dried oregano
- 1 1/2 tsp ground cumin
- 1 bouillon cube
- 3 tablespoons sherry
- 2 bay leaves
- 2 tsp brown sugar
- 1 1/2 tsp white vinegar
- 1 1/2 cup water
- 3 cans black beans, not drained.
Heat olive oil in a soup pot over medium heat. Add onion and celery, saute 5 minutes. Add garlic, cumin, oregano, pepper flakes and bay leaves, and bouillon cube. Saute another 5 minutes until bouillon is dissolved. Add water, sherry, brown sugar, and vinegar. Stir to combine.
Add beans, stir well. Lower heat, cover and simmer at least 15 minutes to let flavors meld, but you can keep it on a low flame as long as you need.
You can serve as is, or puree in a blender or with an immersion blender.
I like mine with a dollop of sour cream or greek yogurt, some quartered cherry tomatoes, and chopped fresh parsley or cilantro.
And a baked potato (Jeep's idea).