Last night we ate the easiest and best black bean soup. I started to soak the dried beans in the afternoon, but didn’t give them the full soak-time before just going ahead and making the soup. Normally, I would soak dried beans overnight, but black beans seem to take the exact same amount of time to cook if they’ve been soaked overnight, a couple of hours, or not at all. It comes out the same.
I’ve made this soup on the stove, in the slow-cooker and in the oven. It comes out the same.
So, soak or no soak, oven, stove or slow-cooker, this soup comes out the same. You can’t mess it up. I topped it with Greek Yogurt I had flavored with a little more cumin, sliced scallions and chopped cilantro. I also made buttermilk cornbread muffins using Jennifer Reese’s cornbread recipe from her book, “Make the Bread, Buy the Butter”. Such a good recipe and such a great book.
Black Bean Soup
2 Tbsp olive oil
2 red onions, diced
4 cloves of garlic, chopped
4 tsp ground cumin
2 Tbsp jarred roasted red peppers, chopped
1 Tbsp chopped canned chipotle chile
1 1-lb bag of dried black beans
6 cups water
Heat the olive oil over medium heat in a stock pot or dutch oven. Sauté the red onion until soft. Add the garlic and cumin and cook for two more minutes; stirring to ensure the garlic doesn’t burn. Add the roasted red peppers, chopped chipotle, dried (or slightly soaked) beans and 6 cups cold water and simmer for three to four hours. Use an immersion blender to blend the soup to your desired consistency (just to thicken slightly, with majority of beans intact). Serve with chopped scallion, cilantro and either sour cream or Greek yogurt.