So as part of my real food lessons from GNOWFGLINS, I recently learned to soak and cook dry beans. Most of the time when a recipe called for beans, I used canned beans. They were convenient, but I’ve known for a while that cooking from dry beans is healthier (fewer preservatives, and reduces gas) and cheaper. I think I overcooked them a little because I used a slow-cooker for the actual cooking, but that’s something to experiment with. (Also, if you want to try this, make sure not to use a slow-cooker on kidney beans. They have a toxin that needs to be boiled out, so only cook them in a stock pot or pressure cooker.)
In any case, I cooked a whole pound of dry black beans, and I needed something to use them in. What better than my black bean soup? It also gives me a chance to test out my new immersion blender.
- 2 (14.5 oz) cans black beans (or equivalent amount cooked)
- 1 (8 oz) can Spanish style tomato sauce
- 1/2 onion, chopped
- 2 cloves garlic, minced
- 1 tsp gr. cumin
- 3 cups chicken (or veggie) broth
Heat all ingredients together in a pot. When hot, use immersion blender to halfway puree the soup. Don’t puree completely; you want to be able to see some whole beans still. (If you don’t have an immersion blender, ladle about half the soup into a blender. Blend, and then add back to the pot. Be careful when pureeing hot liquids!) Serve with a nice crusty bread, my favorite is sourdough.
This soup is something that would be great in a bread bowl. It comes together really quickly and makes for an easy weeknight meal. Watch out though, it can be a bit spicy. The image above I was testing my new blender, and so I pureed the soup a bit too much. The completely pureed soup is best as a dip and definitely needs bread. Personally, the texture is better with some whole beans still left.