Hi y’all — these past two weeks have been wild. Between the toilet paper shortages and the latest ‘shelter in place’ guidelines from the CDC, finding time to settle down and breathe has been challenging.
Since it’s unlikely we’ll be going to farmer’s markets anytime soon, the next few issues of this newsletter will be dedicated to nourishing dishes you can make from pantry essentials — think low-maintenance meals that require some slow cooking and tender loving.
If you’re at all like me, and turn to the same three meals that take thirty minutes or less to make, use this moment of social distancing to lean into some high-maintenance dishes.
Maybe not sourdough, since that’s Been Done, but a cold-ferment pizza dough would go well with all the jarred sauce you purchased last week. In the event you somehow still have herbs, this pilaf is the best pilaf but requires day-old rice and a lot of produce prep. You know how you get day-old rice and time to prep produce? Staying indoors.
Today, I’ve got something fairly simple since we’re just starting out: Black Bean Soup. Hopefully you stocked up on cans of black beans before deciding to social distance for an interminable amount of time, or perhaps you’re one of the chosen few and rely on dried beans — if you are, major props to you.
Just a little bonus graphic for you —
Ingredients
1 medium onion, chopped
4 cloves of garlic, minced
1 small-ish tomato, diced
1/2 jalapeño, diced and seeds removed
1 can of black beans, rinsed OR 3/4 cup dried beans, soaked overnight
4 cups of water
1/4 cup olive oil
1/2 tsp cumin
2 tsp salt
1 tsp red chili powder
Directions
In a large pot over medium-high heat, heat the olive oil, then add cumin and chili powder. After about 15-20 seconds, add in onion and sauté until translucent. Stir in garlic until fragrant (heads up: this happens fairly quickly).
Toss in the tomato and jalapeño. Stir that for about thirty seconds, then add in your beans. Sauté for about 5 minutes, then gradually pour in 4 cups of water.
Quick note here that all measurements are approximate. Use what feels right to you.
Lower the heat and allow to simmer for thirty minutes. Add salt to taste and continue to stir occasionally as the water reduces. This is a great time to open up a new bottle of wine (Chenin Blanc? Verdejo? Something light will do, trust me on this one). You could even listen to a Spotify playlist, or get existential about the fate of the world. Will we ever be allowed outside again? What does the sun really look like?
Remove from heat after 30 minutes of introspection and occasional stirring. Using an immersion blender, purée about half the soup — you want to leave most of the chunky bean bits in there for texture. If you don’t have an immersion blender, that’s okay. Using a fork or potato masher, mash the beans until the soup has reached your desired consistency.
Put your pot back on the stove and allow to heat for an additional 5 - 7 minutes.
Remove from heat and serve with sour cream, greek yogurt, a wedge of lime, tortilla strips, shredded cheese directly from the bag, some salsa — it’s dealer’s choice in these wild times.
Stay safe, stay healthy <3