I bought a bag of Sagaponack farmer Marilee Foster’s black turtle beans recently. A bag goes a long way. I soaked all of the beans overnight and then boiled them with a tablespoon of salt for about 35 minutes. I used four cups of these prepared beans in the recipe below, instead of canned black beans, and refrigerated the rest. The local beans made for a really good soup.
As you can see, this is a “pantry recipe”—you probably have everything you need in your kitchen to make it right now.
BLACK BEAN & RICE SOUP
1 tablespoon olive oil
1 medium yellow onion, chopped
2 cloves garlic, minced
1 teaspoon ground cumin
1 teaspoon chili powder (or more, to taste)
6 cups chicken stock
2 15oz.-cans black beans, rinsed and drained
1 14.5oz.-can tomatoes, chopped (undrained)
1 cup cooked rice
1/2 teaspoon dried oregano
salt and pepper to taste
sour cream or yogurt
Sauté the onion and garlic in olive oil until soft.
Add the cumin and chili powder and cook until fragrant, about 1 minute.
Add the stock, beans, tomatoes, rice and oregano.
Cover and simmer for 30 minutes.
Remove about a third of the soup to a food processor or blender to purée it.
(You don’t want to purée too much, as the beans and rice release a lot of starch.)
Stir purée into pot of soup and re-heat fully.
Serve with a dollop of yogurt or sour cream, salsa and corn chips.
This soup is naturally gluten-free. To make a vegetarian version, substitute vegetable stock for the chicken stock.
Stacy is currently at work on a Hamptons-centric cookbook with co-author Hillary Davis. You can follow Stacy’s informed and opinionated foodie adventures on twitter @hamptonsepicure