Black bean soup

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Preparation info

  • Difficulty

    Easy

Appears in

Slow Cook Modern

Slow Cook Modern

By Liana Krissoff

Published 2017

  • About

Method

A very refined and flavorful starter-weight (thinnish) soup can be made after your beans and aromatics have cooked. Drain the beans over a large saucepan to save the cooking liquid, then add just a couple of big spoonfuls of the cooked beans to the liquid, reheat, puree with an immersion blender, adjust the thickness by blending in a little water or more beans, if needed, and add a splash of sweet Spanish sherry and a pinch each of ground cumin and cayenne.