Black Bean Soup
2 small-medium onions, diced
2 cloves garlic minced
1 jalapeño, minced
1 small can diced green chiles
1 small can sweet corn with liquid
1 large can black beans, rinsed
~ 2 cups stock or water
1 bunch green onions, sliced
2-3 TB cilantro, chopped
Sour cream for garnish
Sauté onions slowly until edges brown in plenty of olive oil. Add garlic and cook through. Add chiles cook 2-3 min, then corn+juice and beans.
Season with pepper, white pepper (1/4 ts) garlic powder (1/4 ts), nutmeg (1/8 ts), cayenne powder (1/4 ts or to taste), and cumin (1/2 ts). No salt though. Cook and stir well 2 minutes.
Add stock and water until bean mixture is drowning. Aggressively simmer until desired consistency is reached, 15-25 minutes. Add more or less stock. Adding 3-4 cups stock and cooking longer does well too as long as stock isn’t too salty.
Stir in green onions and cilantro. Turn off heat. Serve warm in bowls with a dollop of sour cream (or crema or creme frache), a few cilantro leaves, and tortilla chips. Makes about 2-3 main course portions. 4-6 small portions. Easily extended by serving over rice or doubling, tripling recipe.
