No interesting story today. It's just been a long time since I made any soup, and I happen to have some black beans on hand. I wanted to go for a spicy style, like a Cuban, but every recipe I found calls for bell peppers, which Dorothy can't eat, and serving with sour cream, which I don't like. So, as I do so often, I improvised a bit. I made the sofrito with just onions and garlic, and I served it with lebne. The sharp flavor of the lebne went very well with the soup, and I highly recommend it.
Black Bean Soup
1 cup dried black beans
6 cups vegetable stock
1 tbsp olive oil
1/2 medium onion, coarsely chopped
2 cloves garlic
2 tsp cumin
1 tsp chili powder
1 tsp oregano
1/4 cup water
Put the beans and stock in a soup pot and bring to a simmer for two hours.
Sautee the onion and garlic in the oil until the onions turn clear. Add the cumin, chili powder, and oregano and cook for 2-3 more minutes. Put the mixture in a blender with the water and puree. Stir into the beans and simmer for 5 more minutes.
Serve with a tablespoon of lebne, yogurt or sour cream.
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