Sunday, March 30, 2008

Black Bean Soup

This soup is wonderful for a cold evening – and it is very easy to prepare. The crushed pineapple helps soften the beans, and the flavor blends in completely. The beans improve after a night in the fridge. To re-heat, melt a pat of butter in a heated pan and add some water, bring to a gentle boil. The butter adds a nice flavor and will keep the beans from sticking to the pan, as well. Remember that any starch absorbs salt, so correct the seasonings.


Dried black beans, 1 # bag
Butter, 1 tsp
Olive oil, 1 Tbsp
Small sweet onion in small dice
Garlic, 1 Tbsp, minced
Salt, 1 tsp
Crushed pineapple, drained, 1 oz


Sort beans and soak overnight. (Some may think this is excessive but I find it makes the soup creamer.)
Heat sauce pan, then add oil and butter. Clarify garlic and onion. Add drained black beans and stir thoroughly over medium-high heat till any remaining water is evaporated. Add 1 tsp salt and crushed pineapple.
Just before beans begin to sizzle, add 8 cups water and reduce heat to medium. Let the beans cook until softened, about 2 hours, stirring occasionally. You can crush the beans a bit with a wooden spoon, but the stirring should be enough.

Serve with a dollop of sour cream or plain yogurt.