Mollie Katzen Black Bean Soup Recipes

LABLABI (TUNISIAN CHICKPEA SOUP) FROM 'THE HEART OF THE PLATE'

Steps:

• Drain and rinse the soaked chickpeas, then transfer them to a soup pot, large saucepan, or Dutch oven, along with the water and garlic cloves. Bring to a boil, lower the heat to a simmer, partially cover, and cook until the chickpeas are completely tender, an hour or longer. (You want to err on the soft side.)
• Meanwhile, place a medium skillet over medium heat for about a minute, then add the olive oil and swirl to coat the pan. Add the onion and cumin, and cook, stirring, for 5 to 8 minutes, until the onion becomes soft. Add the minced garlic and 1 teaspoon of the salt, reduce the heat to low, and continue to cook for another 10 minutes. Cover and cook over the lowest possible heat for 10 minutes longer, then remove from the heat.
• When the chickpeas are very tender, add the onion-garlic mixture, scraping in as much as you can of whatever adhered to the pan. Collect the remaining parts (this is flavor!) by adding the lemon juice to the skillet and stirring it around, scraping the sides and bottom (deglazing), then pouring all of this onto the chickpeas as well. Taste to adjust the salt (you will likely want to add up to another 1/2 teaspoon) and grind in a generous amount of black pepper to taste. At this point, if you choose, you can puree some of the chickpeas with an immersion blender.
• Cover and let the soup simmer for another 10 minutes or so before serving.
• Optional Enhancements: A few strands of saffron added to the cooking water in step 1 A spoonful of harissa Touches of torn fresh flat-leaf parsley, cilantro, or mint Crushed red pepper A poached or fried egg added to each serving A drizzle of high-quality extra-virgin olive oil (or a citrus-spiked olive oil) Cooked diced carrot mixed in A spoonful of thick yogurt on top A sprinkling of capers on top A spoonful or two of cooked brown basmati rice or couscous stirred in Chopped, pitted olives on top-or a bowl of assorted olives on the side Crisp, cold radishes on the side-whole or sliced Chopped or slivered Marcona almonds Sliced ripe tomatoes on the side

BEST BLACK BEAN SOUP

Steps:

• Empty the can of chiles into a blender or food processor. Purée until smooth, scrape into a container, and set aside. Put on a teakettle of water to boil, and keep hot.
• In a large, heavy pot, heat olive oil over medium heat until shimmering. Add carrots, onions and garlic and cook, stirring, until softened but not browned, 5 to 8 minutes.
• Pour in wine and let simmer until pan is almost dry and vegetables are coated. Add jalapeños and cook, stirring, just until softened, 2 minutes. Push the vegetables out to the edges of the pot and dollop 2 teaspoons of chipotle purée in the center. Let fry for a minute and then stir together with the vegetables.
• Add beans, stock, oregano and bay leaves. Stir, bring to a boil, and let boil 10 to 15 minutes. Reduce the heat to a simmer and cook, partly covered, stirring occasionally and adding hot water as needed to keep the soup liquid and runny, not sludgy. Continue cooking until beans are just softened and fragrant, 1 to 2 hours. Add salt and pepper and keep cooking until beans are soft.
• Meanwhile, make the pickled onions, if using: In a bowl, combine sliced onions, lime juice and a sprinkling of salt. Let soften at room temperature until crunchy and tart, about 30 minutes. Drain and rinse with cold water. Squeeze dry in paper towels and refrigerate until ready to serve. If desired, chop coarsely before serving.
• Adjust the texture of the soup: The goal is to combine whole beans, soft chunks and a velvety broth. Some beans release enough starch while cooking to produce a thick broth without puréeing. If soup seems thin, use an immersion blender or blender to purée a small amount of the beans until smooth, then stir back in. Continue until desired texture is reached, keeping in mind that the soup will continue to thicken as it sits.
• Heat the soup through, taste and adjust the seasonings with salt, pepper, drops of red wine vinegar and dabs of chipotle purée.
• Serve in deep bowls, garnishing each serving with sour cream, pickled onions, cilantro leaves, sliced chiles and avocado as desired.