Thursday, October 8, 2009

Black bean and spinach soup recipe

black bean and spinach soup, adapted from The New York Times
I 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)
(Printable version)

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.


Kalyn said...

Love it! This just got saved in my "recipe to try" folder!

Katie said...

Thanks, Kalyn!! I'm so excited that you're planning to try it!