Black Beans: The Clark Kent of Superfoods

Black Bean Soup

Cook and Prep Time: 3 hours

Beans, the legume variety, are wonderfully starchy, in a non-potato chip way, surprisingly full of protein and have almost no fat in them. They also provide a neutral platform for almost any flavor profile. Nutritionally, beans provide everything you need—which is why vegetarians and vegans do not die. Beans are stick to your ribs, comfort food. I feel we underestimate beans.

I offer this recipe in hopes of elevating beans in your mind or at least giving you one more way to serve them up.

Make this soup with canned black beans is you haven’t the time to cook dried beans. If using dried beans, soak them overnight in water to soften and provide for easier, more noise free digestion. Drain soaking water before cooking.

Ingredients:
1 lb dried black beans
6 oz bacon, finely diced
1 ½ large onions, diced
5 cloves garlic, minced
7 cups chicken stock
½ tsp dried pepper flakes
1 ½ Tbs fresh ginger, chopped
2 tsp allspice
5 bay leaves
3 large apples, tart ones, cored, peeled and chopped
2 Tbs fresh thyme, chopped
1 Tbs fresh rosemary, chopped
1 ½ tsp salt
Pepper to taste
2 tsps sherry vinegar (apple cider vinegar will do in a pinch)
2 Tbs maple syrup (or dark brown sugar)

In a large soup pot (6-8 quarts), cook the bacon over medium heat and stir occasionally. Leave the fat. Add the onions, garlic and celery, stirring often and minding that you don’t burn the garlic—cook about 5 minutes. Add the dried beans, chicken stock, red pepper flakes, ginger, allspice and bay leaves. Bring to a boil. Reduce heat to low medium and cook covered for about 1 ½ -2 hours.

Stir in apples, thyme, rosemary, salt, pepper, vinegar and maple syrup. Simmer for another 20 minutes, allowing all flavors to come together.

TASTE. Check to see if you should add more salt and possibly more vinegar.

I like to garnish this with chopped, raw purple onions. It’s great with cornbread. Enjoy!