Tuesday, October 2, 2012

Simple Black Bean Soup

This is a really, really easy and simple little recipe to get a hearty soup that is suitable for any cold weather and is hearty enough to double as an entree.  It's actually just a "throw together" recipe, but has a great deal of flavor due to the tasty (but alas, non native) leek.  It comes from The Art Of American Indian Cooking by Jean Anderson and Yeffe Kimball.  I've made it many times and never get tired of it.  Any type of hearty bread, especially corn breads goes great with this!

1 leek, well washed and sliced (be sure to use some of the green part!)
1/3 cup corn or other cooking oil
2 cloves garlic, crushed
2 1lb. cans of black beans
1/2 cup water
1 level tsp. salt
Black pepper to taste

1.  Heat the oil and saute the leeks in a large saucepan until they are golden.  Add the garlic and 1 can of beans (do not drain the bean), with a bean masher or fork, mash up the beans as they heat up.

2.  Add the second can of beans, again with their liquid.  Stir in the water with the salt and pepper and cover.  Simmer for at least 30 minutes to let the flavors meld, giving a stir from time to time.  Serve hot.

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