cuban black bean soup

Real, hearty black bean soup with a tangy edge of lime can be yours in under an hour (most of which is just the soup simmering while you do something else). The silver bullet here is canned beans, which, generally speaking, are perfect for soups and simmered dishes. To make a heartier meal, serve this soup spooned over rice.

This soup is vegan.

2 tablespoons olive oil

1 medium red or yellow onion, minced

2½ teaspoons ground cumin

Half a medium red bell pepper, minced

1 tablespoon minced or crushed garlic (about 3 good-sized cloves)

1½ teaspoons salt

Three 15-ounce cans black beans (approximately 4 cups cooked beans)

3 cups water

1 to 2 tablespoons fresh lime juice

A big handful of cilantro leaves

Freshly ground black pepper

Red pepper flakes

Lime wedges, for garnish

1. Place a soup pot or a Dutch oven over medium heat. After about a minute, add the olive oil and swirl to coat the pan. Add the onion and cumin, and cook, stirring occasionally, for about 5 minutes, or until the onion softens.

2. Add the bell pepper, garlic, and salt, and reduce the heat to medium-low. Cook, stirring occasionally, for about 15 minutes, or until the vegetables are very soft.

3. Meanwhile, set a colander in the sink and pour in the beans; give them a quick rinse and allow them to drain.

4. Add the beans and the water to the soup pot, and bring to a boil. Then turn the heat all the way down to the lowest possible setting, partially cover, and simmer gently, stirring occasionally, for 15 minutes.

5. Use a potato masher or the back of a slotted spoon to mash about half of the soup so it thickens. The soup will become somewhat chunky, not completely smooth. (You can also purée it, if you like, with a blender or immersion blender—see Chapter 1: Soups.) If at any point it seems to have gotten too thick, it’s okay to add a little extra water (about ¼ cup at a time) until it’s a consistency you like.

6. Add a tablespoon of the lime juice, and then taste to see if you think it needs the second tablespoon. Use scissors to snip in the cilantro (it’s okay if the pieces are a bit rough). Add about 8 grinds of black pepper and a pinch of red pepper flakes, and then simmer and stir for another minute or two to let the flavors blend. Serve hot, with the lime wedges alongside.

GET CREATIVE

• Pair this soup with Wilted Spinach Salad with Hazelnuts, Goat Cheese, and Golden Raisins (Chapter 2: Salads).
• Top each serving with sour cream or yogurt, and/or a whole cilantro sprig.
• Garnish with a sprinkling of toasted cumin seeds (see Chapter 1: Soups).
• Garnish with tortilla chips or plantain chips.
• Top with a bit of diced mango, fresh or frozen.
• Sprinkle some diced red onion and/or chopped hard-boiled egg  Salads) over each serving. (Very Cuban!)
• If you like things hot and smoky, add a minced canned chipotle chile along with the bell pepper in step 2.
• Finely chop a fresh jalapeño chile and sprinkle a bit on each serving. (Regarding both this point and the previous one, be sure to wash the knife, the cutting board, and your hands with warm water and soap after handing any hot chiles.)
• Top with a spoonful of your favorite salsa.
• Serve with warm flour or corn tortillas.