black bean soup

Black bean soup is super easy to make, its a healthy, its cheap, and it keeps well in the fridge. Here’s how to do it:

1. Soak dry black beans overnight
2. Rinse them and add water (2 parts water to 1 part bean).
3. Bring to a boil, turn down to the lowest setting, and let it slow cook until they are creamy and soft (about 1-2 hours). The softer the bean, the creamier the end result will be. Side note: a little trick I learned to keep the beans from splitting is to add a half potato.
4. In another pan, saute the peppers, onion, garlic, tomatillos, and tomato to get some good color on them (not burnt color but golden brown color).
5. Add the peppers, beans, and cilantro and blend with an immersion blender or regular blender. Add some chicken stock or water if it is too thick. Keep blending and adding water until the consistency is how you like it.
6. Chop and saute some more bell peppers to add in after everything is blended to bring some more texture to it.
7. Top it off with cilantro.

Recipe:

• 3 cups dry black beans
• 1 handful cilantro
• 1 bell pepper
• 1-2 other peppers (pasilla, pablano, california, hungarian wax, yellow, etc.) I usually use pasilla
• 3 tomatillos (optional when in season)
• 1 tomato
• 2 garlic cloves
• 1/2 onion

Note: You can put the leftovers in a mason jar. Mason jars are perfect to store anything. Half a quart jar is a perfect serving size for one person.