Black Bean Soup

Lake Superior kitchen, Duluth food, black bean burgers

This might be the first time I’ve made dry beans since the great smoke disaster of 2015.  Ok, in a nutshell, I forgot I was cooking beans on the stove and went to the grocery store.  I came home to a house full of smoke.  No fire, thankfully!  But, it was so bad we were out of our house for a really long time.  Since this little incident, I have had an aversion to dry beans.  I’m not sure what inspired me to give them a go again this week.  I’ve been cooking for a lot of people lately and I think black bean soup sounded simple and satisfying.  It ended up being a great decision.  First of all, dry beans are SO affordable.  I buy organic beans in bulk at the Whole Foods Coop.  They come in a big 15 or so pound bag and last forever.  As long as you remember to start soaking them the night before, making a big pot of black bean soup is quick and easy.  Also super exciting:  I pureed the leftover soup with 2 eggs and some almond & buckwheat flour and we had black bean burgers the next day.  Win!

Black Bean Soup

10 hours, Serves 8-10

Ingredients:

3 c dry beans

water to cover double the size of the beans

2 T olive oil

1 onion, chopped

6 garlic cloves, minced

1 1/2 c chopped carrots

1 quart chicken or veggie stock

4 c water

2 t salt

1/2 t cayenne powder

2 t cumin

Directions:

  1. Place dry beans in large pot and cover with water so that the water hits about twice as high as the beans.  Let the beans soak overnight (about 8 hours)
  2. Drain the water from the beans and set the beans aside.
  3. Heat olive oil in pot on medium heat and add onion, garlic, and carrots.  Cook until onions are soft and translucent.
  4. Add chicken stock, water, beans, and the spices and let simmer (covered) until the beans are soft, but not mushy (about 1 1/2 hours).