Smoky Black Bean Soup
This soup is hearty, smoky, and filling—almost a meal in itself. While it’s simmering, relax and read a book as the entire house fills with the smells of a campfire!
1 pound (455 g) dry black beans
2 tablespoons (28 g) nondairy butter
1 cup (160 g) diced yellow onion
1 cup (160 g) diced red onion
2 tablespoons (30 g) minced garlic Pinch salt
8 cups (1880 ml) water
2 bay leaves
1 tablespoon (7 g) paprika
1 tablespoon (8 g) chili powder
1 tablespoon (8 g) cumin 1 tablespoon (8 g) coriander
2 tablespoons (30 ml) liquid smoke
1 can (15 ounces, or 420 g) diced or stewed tomatoes, with their juice
Rinse, sort, and soak the beans overnight. Rinse and strain the beans.
In a large-size stockpot with a tight-fitting lid, melt the butter over medium-low heat. Add the onions and garlic and a pinch of salt. Sweat the vegetables until fragrant and translucent, 10 to 15 minutes.
Add the water, bay leaves, paprika, chili powder, cumin, coriander, beans, liquid smoke, and tomatoes with their juice, and stir well.
Bring to a boil, then reduce to a simmer. Cover and let simmer for 1½ to 2 hours, stirring every once in a while and checking the beans for tenderness. If your pot lets out a lot of steam while it’s covered you may have to add more water to prevent burning.
Fish out the bay leaves and discard before serving.
Yield: 8 servings