c i r k a

Black Bean Soup with Spinach

  • 16 oz. black beans - soaked in 2 qut water (6hr - overnight)
  • 1 Tbsp canola oil
  • 1 large onion - chopped
  • 2 1/2 tsp cumin seeds - lightly toasted and ground
  • 5 (3+2) large garlic cloves - minced
  • 1 tsp kosher salt - adjust to taste
  • 1 canned chipotle chile in adobo - seeded and finely chopped
  • 12 oz. spinach - baby spinach or regular cut into chunks
  • 1/2 (1/4+1/4) cup chopped cilantro

  1. Soak the dried beans in water for at least 6 hours. If soaking in warm weather, put in refrigerator.
  2. Heat oil in soup pot and add the onion. Cook, stirring until it begins to softer, about 3min. Add 3 garlic cloves and cumin and cook until fragrant, about 1min. Add the beans and soaking water. The beans should be covered by 2“ of water, add more water if needed and bring to boil. Reduce heat to low and skim off any foam that rises. Cover and simmer 1 hour.
  3. Add the salt, chipotle, remaining garlic and half the cilantro. Continue to simmer another hour, until the beans are soft and the broth is thick and fragrant. Adjust seasoning if required. For best flavor refrigerate overnight.
  4. Partially puree the soup with an immersion blender or 2 cups of beans in a blender or food processor. Stir back into the soup. Bring to a simmer. Add the spinach, a handful at a time, and simmer for 5min. Stir in the remaining cilantro and taste and adjust seasonings. Can be served with warm corn tortillas.
  5. Cooked beans can be stored in refrigerator for 4 days. Bring back to simmer and finish with spinach and cilantro.

Serves: 8      Min  time: 6hr soak+5min cook+2hr simmer+10min cook
Source: NYT Recipes for Health 3/13/09

recipe/blackbeansoupwithspinach.txt · Last modified: 2011/12/11 04:22 (external edit)