I can’t believe that I’d be the one that managed to make the best black bean soup in history, but apparently I have. I set out this morning to cook something hardy and cheap for lunch. I ended up with a giant pot full of pure goodness.
I’ve just had two giant bowls, and as has SvenSO. It’s complex, hardy, spicy, earthy, a little bit tangy and a little bit spicy (but not overspiced like so many things I cook).
If you want the recipe…
First I friend up some garlic, onions and tomatos in olive oil in the bottom of my pressure cooker. Then I added a bunch of black beans and a bunch of vegetable broth. I seasoned it with salt and fresh black pepper, and spiced it with liberal amounts of cumin, coriander, and cayenne pepper (my person holy triumvate of spices) and a few bay leaves. I sealed up the pressure cooker and let it do its thing until the beans were cooked.
In the meantimes, I sauted some more onions, garlic and tomatos along with carrots, yellow sqash and a red bell pepper. I spiced it with lots of salt, black pepper, some coriander, cumin, cayenne pepper, a tiny bit of tyme, and a tiny tiny bit of cinnamon.
When the beans were cooked, I added maybe a fifth of a cup of vinigar (all I had was rice vinigar, but it didn’t tase wierd), a little over half a cup of sherry and a couple of cups of good fresh-squeezed orange juice. I let the whole thing boil down as I mashed about half the beans up with a spoon.
When the soup seemed thick enough, I added the veggies and let it all boil for a while. Then I served it with white rice.
Oh my god that was good. I feel like I’m about to burst. I can’t wait until I have company over so I can serve this to them.