Black Beauty, if you will.
I can't explain why I feel that way, but I do. Perhaps it's their unbounded versatility, or perhaps it's their hearty texture. Perhaps it's the way they turn the water purple when they're rehydrated from a dried state. I just don't know.
Although they make a fine accompaniment to almost any type of cuisine, I've found that they're rarely in the spotlight. The black bean deserves a little more recognition, folks! So here's my version of black bean soup, full of those glorious beans, sauteed veggies, and spice. Lots of spice. I love the texture created by pureeing the soup with my immersion blender, but that's an optional step.
Make it your own, but by all means, make it!
Black Bean Lover's Black Bean Soup
2 to 3 Tablespoons olive oil
1 cup onions, chopped
1 cup serrano peppers, chopped
1/2 cup carrots, chopped
1 tablespoon paprika
1 tablespoon cumin
1 tablespoon chili powder
1 teaspoon coriander
1 teaspoon celery salt
1 teaspoon fresh-cracked pepper
1 teaspoon salt
4 cups black beans, soaked, cooked, drained, rinsed, what-have-you
1 14.5-ounce can diced tomatoes with chiles, undrained
4 cups chicken stock or water
Heat oil in a large pot, add onions, peppers, and carrots, and cook on medium high, stirring often, until soft and starting to brown, about 10 to 12 minutes. Add the spices and cook, stirring, for 2 minutes.
Add the beans, tomatoes, and liquid. Cover and bring to a boil, then simmer with the lid barely cracked, stirring occasionally, for 30 to 60 minutes.
Purée with an immersion blender until the desired consistency is reached, or transfer about two-thirds of the soup in batches to a regular blender and purée, then return to the pot. Heat to desired temperature and devour.