Black Bean Soup

It's going to be a very cold day today in Maryland.  Not as cold as it's been in the Midwest, but cold for Maryland.

By the time I get home from work tonight, I will be tired, cranky, hungry and grumpy.  So, I decided that we are having black bean soup.  I can put it into the crock pot before I leave for work, and when I get home tonight, a tasty dinner will be waiting for us!

If you plan ahead, soak 16 ounces of beans the night before in a pot of water.  Next morning, pour off the water and put clean water in, enough to cover the water with two extra inches (or more) of water.  Bring the water to a boil.  Add 1 tsp. of baking soda to the water when it starts to boil.  Skim the foam off the top of the water before following the rest of the recipe.

If you are using canned beans, use 2 cans, or 16 ounces.  I always make certain my cans are BPA free... you can find them in the organic aisle.  BPA is a plastic that is used in the lining of some food cans, most notable is beans.  BPA will leach into the beans.  BPA has been shown to cause health problems.  So... even though the BPA free cans are more expensive, to me, they're worth the extra cost.  (And if you really want to save money, you're going to use dried beans anyway, because they are considerably cheaper than canned!)

Black Bean Soup

2 cans black beans (or 16 ounces, soaked overnight)
1 onion, diced
2 cloves of garlic, peeled and crushed
1/2 tsp. ginger
1/2 tsp. ground cumin
1/8 tsp. cayenne
3 1/2 cups chicken broth (or veggie broth, if making it vegetarian)
2 cups water

to make:
In a large dutch oven or heavy cooking pan.
Saute onions and garlic in a small amount of oil until soft.
Stir in cumin, ginger, and cayenne, stir constantly for a minute, then add beans, broth and water.

(If you are cooking this in a crock pot, put the beans, broth, & water directly into the crockpot.  Add the onion mixture to the crock pot and stir well. Set your timer on high for 4 hours, or low for 8.)

Bring the mixture to a boil over high heat.  Lower heat to low, cover and simmer for 90 minutes, stirring occasionally.

*note- remember the broth cubes I made over the summer?  I'll be using three of them in this recipe today.


If you want to round out the meal, you can serve this over rice, or with cornbread!

Stay warm today!