Soup of the Black Bean
August 15th
2007
We were sans-garnish tonight, but I still loved this soup plain (like I always do)!
It’s super easy to make.
Soak the beans overnight, or boil them in 6 cups of water for 5 minutes then cover and remove from heat for an hour. It’s 1 cup of dry black beans.
Throw the following into a pot:
- The prepped black beans
- 1 yellow onion chopped
- 2 stalks of celery chopped
- 4 garlic cloves minced
- 1 tsp. Ground Coriander
- 1/4 tsp. Red pepper
- 2 cups Chicken stock
- 2 cups water
- S&P to taste
Bring all that to the boil, then reduce the heat and simmer away the afternoon (about 2 hours).
I add some diced turkey sausage at the end for added heft and protein. You could go completely veg if you wanted (replace the Chicken stock with Veg stock).
Garnish with a dollop of sour cream, grated Colby-Jack and fresh Cilantro leaves. I ate 3 bowls of this stuff tonight. I’m sick with delight.
