Molly’s black bean bounty

Black bean soaking in the dead of night. Take these sunken beans and learn to fly. All your life, you were only waiting for this moment to arrive. Black bean fly, into a pot with chili and lime. (My apologies to the Beatles).

The Shopping List

  • 1 15 oz. can black beans
  • 4 Roma tomatoes
  • 4 cloves garlic
  • ½ Serrano chili
  • 1 chipotle chili
  • 1 teaspoon dried oregano
  • ¾ teaspoon cumin
  • 1 medium yellow onion
  • 2 – 3 tablespoons olive oil
  • 1-2 limes
  • Pepper
  • 1 teaspoon sea salt
  • Garnishes, as you like them

Let’s cook!

In a medium sized saucepan, saute chopped onion for 4 to 5 minutes in olive oil. When the onions are translucent add the minced garlic and the cumin. Stir, being careful not to burn the garlic for about 2 minutes. Add the shaken can of black beans, stir and then add chopped tomatoes and oregano. Next, add chopped up chipotle and/or Serrano chilies. Use as much as you want, but don’t use too much or all you will taste is spiciness. Stir some more and then squeeze in the juice of a lime or two (according to taste) over the simmering mixture. Add 1/3 to ½ cup water, bring to a boil and simmer for 10 minutes. Season to taste.


Serving suggestions / Presentation

Ladle into a bowl and top with a dollop of plain yogurt or sour cream. Garnish with some cilantro or parsley if desired. And you desire it.

Change it up….Sometimes you may want to substitute

Although this soup is a knock out, it lends itself to all kinds of additions so make it your own! All kinds of beans and veggies would go great in this dish. Try fresh corn or hominy. Experiment with different chilies (like ancho, entero, etc.) and beans (like tepary, pinto, black-eyed, etc.). Make an extra batch and add some different ingredients and freeze for another meal. Top it with some crushed tortilla chips, avocado, or perhaps some shredded cheese. And then bathe in it. Because you’re classy like that.


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