Not only is my wife drop-dead gorgeous (points), but she’s a terrific cook (double points…take notes boys). One of her specialties, and a meal my taste buds and colon love dearly, is her version of “Black Bean Soup,” which I prefer to call Black Bean Poop…I’m sure you can deduce why. It’s both nutritious and delicious…I mean it’s so good it almost tastes bad for you…plus it’s an extremely versatile meal, and it’ll last you a long time. The recipe: (serves a bunch, you’ll have leftovers which is awesome)
Food prep:
-Open 3-4 cans of black beans; a standard can, not the Costco barrels
-A generous couple handfuls of chopped carrots
-1/2 of a white onion, chopped into fairly fine bits
The cooking:
In a deep soup pan, begin by sautéing your carrots and onions in olive oil (enough to coat the bottom of pan) until soft. Once soft, add minced garlic (garlic lovers can be generous), and saute for a bit longer; careful not to burn the garlic.
Next, add 1 tbsp of cumin, a few generous shakes of cayenne (good cooks don’t measure, duh, and I like mine spicy), 3/4 tsp coriander, 32 oz. beef broth and the 3-4 cans of black beans (juice included). Stir it all up and let simmer for 15-20min.
Stroll to television and witness the Sox continuing to choke away the wildcard…make a u-turn back into the kitchen.
We like to serve our black bean poop on a bed of quinoa. See quinoa label for cooking instructions.
After the soup has simmered for about 15-20min, take your hand blender and gently blend until you’ve reached your desired soupy consistency; I like mine chunky. After blending, add ½ cup of dry sherry, and stir it up.
Take your quinoa off the stove, mix the two together, and enjoy!
What’s great is that later in the week your leftovers can be used to make bean burritos; add some fresh slices of avocado and a sprinkling of cheese…and now you’re eatin’ gooood.
The cure for the common case of constipation,
Sous Chef Chris