Black Beans and Baseball
It's officially autumn, and that for me means two things: baseball playoffs and soup. Tonight, along with some nice crisp weather, I'm getting to enjoy both of those fall classics. (Although to be honest, I'm enjoying the baseball a bit less right now; my Red Sox are losing 2-0 as I write this.)
I've made my fair share of black bean soup in my time, and I've tried a bunch of different recipes. I'm always on the lookout for a new one. Tonight, since I've been going through Mark Bittman's fantastic culinary compendium How to Cook Everything, I tested out his recipe. Pluses: it was fast and easy, it had great flavor (good and spicy), and it was versatile enough that I would feel comfortable using it as a base for some future tinkering. Minuses: it's a little thinner than I was expecting. After it was done, I put a bunch of garnishes on top, and they kept sinking into the soup. Which would have been 100% fine if I hadn't been trying to take a picture of it.
Overall, a delicious, satisfying soup. Now if only the Red Sox would perform as well as this recipe...
Black Bean Soup
- 2 Tbsp vegetable/canola oil
- 2 medium onions, chopped
- 1 Tbsp minced garlic
- 1 Tbsp chili powder
- 3 c. drained cooked black beans
- 4 c. chicken/beef/vegetable stock
- salt and freshly ground black pepper
- 2 tsp freshly squeezed lime juice
- sour cream
- optional (but recommended) garnishes: cilantro, chopped scallions, grated cheddar cheese, chopped tomato, chopped avocado