warned you that I'm obsessed with black beans. In fact, I cooked up a bunch of dried beans yesterday and froze them in can-sized portions, so brace yourself for a plethora of bean recipes. I've been meaning to make this soup ever since I first came across the recipe in March, so I jumped on the opportunity when the temperatures dropped, and it was a fabulous match for my yellow squash and jalapeno spoonbread.
I really enjoyed this soup. I'm always a fan of black bean soup, but I loved that the spinach cooked so much that it gave the soup a creamy texture. I even enjoyed a cold bowl of this the next day.
Black bean and spinach soup (adapted from The New York Times)
1 Tbsp olive oil
1 onion, chopped
4 garlic cloves, minced and divided
2 tsp cumin
12 oz. dried black beans, soaked overnight in 2 quarts of water
1 chile pepper in adobo, minced
2 large handfuls spinach
1/2 cup minced cilantro
salt to taste
Heat oil in a large pot over medium heat. Add the onion and saute until it's tender (about 5 min). Then add half of the garlic and the cumin, and cook an additional minute. Stir in the beans and their soaking water, bring to a boil, reduce heat, cover, and simmer for an hour and a half. Puree it with an immersion blender (or blend about half of it in a regular blender), add the remaining ingredients (including the rest of the garlic), and continue to cook another 30 min. Serves 5.