Ingredients (use vegan versions):
- 2 cans of black beans, rinsed
- chopped onion to taste
- clove of garlic, pressed or minced
- water to taste (i like enough to keep the beans from burning, and to make for a vaguely soupy consistency)
- spices: i usually do -- 1/2 teaspoon chili powder, 1/2 teaspoon paprika, 1/2 teaspoon of that other red spice (i forgot the name -- cayenne! that's it), 1/4 to 1/2 teaspoon cumin (this has a great afterbite; do it to your personal taste, but be careful -- it's easy to overdo), more
Directions:
oh, and here's a recipe for black bean soup that a friend of mine made up
during her days of being a poor pre-med student at barnard (she's now a poor
med student at einstein); i first had it on our camping trips, as it's quick
and easy, and i've augmented it to my own tastes. it's great with rice, or
even spaghetti.
saute the onions and garlic in some water in a stickfree pan. once the onions
have become translucent, take them off the heat, and put them in a pot (large
enough to handle about a quart's worth of fluid). then, add your rinsed beans
and enough water to keep them from burning, and to allow for maximum mingling
of flavors. turn on medium heat, add spices as you see fit, and stir well.
this will bubble some, so if you're concerned about your stove top, use a lid.
keep stirring, tho' -- to prevent the burning on the bottom. it's done when
the beans are cooked to your liking, and you like the consistency.
this makes two servings each for a hungry boyfriend and a less ravenous woman
one night, and enough for a lunch the next day. enjoy! -- ayanna
Serves:
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