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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 6 |
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This homey soupa piquant start to a satisfying Mexican-style dinner of tacos or enchiladas, or a main dish when paired with a grilled cheese sandwich and a saladgets its fire from a chopped jalapeño. Ingredients:
2 tablespoons vegetable oil |
1 medium white onion, finely chopped |
2 garlic cloves, minced |
1 fresh jalapeño (2 inches), seeded and minced |
1 1/2 teaspoons chili powder |
1 1/4 teaspoons ground cumin |
1/4 teaspoon dried oregano |
2 (19-ounces) cans black beans, drained and rinsed |
3 cups water |
1 turkish or 1/2 california bay leaf |
accompaniments: chopped cilantro; lime wedges; chopped white onion |
Directions:
1. Heat oil in a 4-to 5-quart heavy pot over medium-high heat until it shimmers, then sauté onion, garlic, and jalapeño with chili powder, cumin, oregano, and 1/2 teaspoon salt until onion is beginning to brown, 6 to 8 minutes. Add beans, water, and bay leaf and simmer, covered, stirring occasionally, until soup has thickened slightly, about 15 minutes.
2. Transfer about 2 cups soup to a blender and purée (use caution when blending hot liquids). Return to pot and reheat over medium-low heat, stirring frequently. Discard bay leaf. Season with salt.
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