Tuesday, January 23, 2018

Black Bean Soup


Black Bean Soup
David, 23 Jan 

When I was leafing through ¡Cuba! – Recipes and stories from the Cuban Kitchen, I was reminded how much I like black bean soup. In theory, black bean soup is just a dark bowl of beans and doesn’t sound all that exciting. Which is probably why I hadn’t made it in a while. Also black beans aren’t that easy to come by in France. There are lots of wonderful beans in France – haricots Tarbais, flageolets, and haricots de Soissons, but the cultures (and cuisines) that use black beans don’t necessarily skew with French cuisine, hence their paucity.

Black beans have a particularly rich flavor, much more so than others beans, and lend themselves to being paired with ingredients that have a lot of pizzazz, like peppers, tomatoes, cilantro, and tangy sour cream. You have to dig a little deeply to find them, so I was grateful when I was on book tour and someone handed me a bag of Rancho Gordo black beans. (Thanks to the woman who gifted them to me!) When I got home, I couldn’t wait to use them. I’d been looking for a reason to revisit this soup, that’s a favorite of mine, and here it was – or is.
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