When I was a young man I lived for two-and-a-half years in Central America. Actually, I was still a boy when I left but the challenges there forced one into manhood, ready or not. With my companions, I lived in a dozen different places between Guatemala and Costa Rica. In each place there was a cook who prepared our meals, usually in primitive conditions. I could tell some stories about those kitchens.
We thought the food something to be endured, not appreciating the culinary traditions of the different regions. Now I look back upon the food with a sense of marvel for as humble as they were, they ate more wisely than the relatively rich people of the U.S. Much of their food was natural and local: corn tortillas, frijoles, and rice with an abundance of local fruit. The fruit was to die for, especially the pineapples. And the cooks knew an amazing number of ways to cook bananas.
We ate a lot of black beans. Many days we had beans for breakfast, lunch and dinner. The black bean has a sentimental place in my heart for in those long ago days when this young boy was trying to become a man, it was my primary source of protein, fiber, minerals, antioxidants, and a bunch of other phytonutrients. There is no better nutrition bargain than a pound of dried beans.
So the traditional black bean soup really must be included in our short list of breakthrough recipes. I wanted a recipe that was authentic, one you could prepare without opening any cans. Using natural food is cheaper than buying processed foods. Take the black beans: You can buy a pound from the bulk bin for under $2.00 and it will make six cups fully cooked. If time is short, use 4 cans (15 oz.) of black beans (totaling six cups of beans when drained) for about $6.00. Same thing for the chicken stock and Jalapeno pepper—you get a healthier, tastier, cheaper result if you cook it yourself.
Skip’s Black Bean Soup
Ingredients:
1 lb. black beans, rinsed and drained
1 qt. homemade chicken stock
2 C water (if beans aren’t soaked overnight)
1 bay leaf
1 carrot, finely sliced
2 T olive oil
1 Jalapeno pepper, seeds removed and diced
4 cloves garlic, minced
½ bell pepper
½ onion, chopped
2 ribs celery, chopped
½ tsp cumin
½ tsp ground oregano
½ tsp chili powder
½ tsp black pepper
1 tsp salt (or to taste, depending on salt in stock)
1 T vinegar (optional)
1 lime (optional)
Directions:
- Black beans may be soaked overnight in 6 cups water and then drained, or alternately, begin with dry beans. If beans weren’t soaked overnight, combine chicken stock, water, black beans, and bay leaf in a saucepan, bring to a boil, then simmer ½ hour.
- While beans are simmering, wash and prepare vegetables. Saute jalapeno pepper in olive oil several minutes; add garlic and cook one minute more.
- When step #1 is done, add carrots to simmering pot. After 30 minutes add sautéed jalapeno pepper and garlic, bell pepper, onion, and celery to pot. Add seasonings and stir well.
- Simmer 1 to 1½ hours more until beans are tender but not mushy. Stir several times each hour. (If you want natural rice with the soup, this is a good time to cook the rice.)
- Remove about half of soup from pot and puree with a blender, and then return to pot.
- Adjust seasoning as needed. Add water if needed for desired consistency. Black bean soup may be served over rice and garnished with your choice of lime juice, sour cream, avocado, tortilla chips, chopped onions, grated cheese, parsley or cilantro. Black bean soup is pretty basic; the garnishments make it interesting. Enjoy. Serves 6. Time: about 3 hours.
Please comment: This recipe can be adapted to a slow cooker, or simplified by using canned black beans, canned chilies, and store-bought chicken broth if you’re running short on time. Please share your recipe, or favorite uses of black bean soup.