The Back Yard Lemon Tree

I love the end of summer for the abundance of produce but it is also my favourite time of year because as the weather cools it’s time to make soup! This black bean soup makes a good transitional soup as the summer eases into autumn. Its colourful fresh garnishes and a side of tortilla chips are like an instant party. What is life worth if you can’t justify the occasional dinner with tortilla chips as a side.

A good black bean soup is all about the textural consistency – tender beans encased in inky, velvety broth. I don’t soak the beans, before cooking because I believe they release more starch that way and result in a superior broth. There is no hard and fast rule about soaking or not soaking black beans, but this article from Kenji Lo-Alt at Serious Eats makes a powerful argument for not soaking them.

The two essential rules for cooking black bean soup according to Steve Sando of Rancho Gordo is to vigorously boil the black beans for 10 to 15 minutes and to not add the salt until the beans are almost tender.

This is a soup you can tweak and adapt to your own tastes and available ingredients. I read one recipe which simply cooks the beans with a whole hand of garlic sliced in half and loads of thyme as flavoring. You can also add red wine and some canned chipotles in adobe for extra acidity and heat but I prefer to have hot sauce as a side and add lime and red wine as acidity to brighten the soup.

This recipe makes a big pot of soup but it keeps well in the fridge for 3-4 days and it freezes excellently. It’s time to break out your big soup pot, eat well for a few days or put up some soup in the freezer for an easy dinner in the cooler months ahead.

Best Black Bean Soup

Adapted from Julia Moskin – New York Times

10 servings

• 3 tablespoons olive oil
• 2 carrots peeled and chopped
• 2 onions, peeled and chopped
• 6 garlic cloves peeled, minced
• 2 jalapeno peppers, seeded and chopped
• 1 tablespoon ground cumin
• 1 tablespoon ground coriander
• 1 tablespoon of dried oregano or 2 tablespoons of fresh thyme
• 500g (1 pound) dry black beans (do not soak)
• 2 litres (quarts) of mild vegetable or chicken stock
• 2 bay leaves
• 1/2 to 1 tablespoon of sea salt ( Depending on the saltiness of your stock)
• 1 teaspoon ground black pepper
• 1-2 tablespoons red wine vinegar to taste

For the pickled onions and garnishes

• 1 small red onion, peeled and sliced
• Thinly sliced fresh chilli
• freshly squeezed juice of two limes
• Salt
• Sour cream or Mexican creama
• Crumbled feta cheese
• Whole fresh coriander (cilantro) leaves
• Sliced avocado
• Chipotle hot sauce
• Lime quarters

1. In a large heavy pot heat olive oil. Add carrots, onions and garlic and saute on a low heat until it becomes tender and slightly jammy (about 10 to 15 minutes)
2. Add cumin, coriander and jalapenos and cook, stirring until spices are fragrant ( about 1-2 minutes)
3. Add beans, oregano or fresh thyme, bay leaves and stock to pot. Stir through and bring to the boil. Let the soup boil for 10 to 15 minutes then reduce heat and simmer with lid slightly ajar. Stir occasionally and add more liquid if necessary if the soup becomes too sludgy. Cook until the beans are just softened and fragrant. (Depending on the beans this takes between 1-2 hours) Season soup with salt and pepper and then keep simmering until beans are soft.
4. When soup is cooked adjust the consistency. Some beans release enough starch for a thick broth but if your broth seems a bit too thin take out a small amount of beans and puree and put back in the soup. Bear in mind the soup will thicken as it sits so you may want to do this step near the time of serving. Adjust seasonings with salt, pepper and 1 red wine vinegar.
5. To make pickled onions if using- In a small bowl combine sliced onions, lime juice, a sprinkling of salt. Let rest at room temperature for about half an hour until onion is softened but still slightly crunchy. Drain off lime juice and rinse onions. Pat dry with paper and refrigerate intil serving.
6. Serve in deep bowls with garnishes of your choice, lime quarters or red wine vinegar for that extra splash of acidity and of course *tortilla chips because who can resist!

*I generally use good quality low salt or no salt commercial tortilla chips for a soup side but if you want to go all out and make your own tortilla chips here are some good instructions for that at Simply Recipes.