With a cloudy, cool, and rainy day ahead, I’ve decided what to do with the leftover black beans I have on had. I’m going to make a black bean soup today. Here’s the plan:
- Saute onions and garlic until translucent.
- Add ground cumin to saute and bloom its flavor a bit. (May add a bit of cayenne and/or smoked paprika.)
- Add chicken stock and half of my remaining black beans. I’ll cook for a while and then puree with an immersion blender.
- Once pureed, I’ll add the remaining beans and some chopped celery and onions.
I plan on serving with a nice dollop of sour cream.