Black Bean Soup
4 servings
30 minutes

This works best when you puree some or all of the black beans and stir them back in (if you do only half, it gives it a smooth-chunky effect). But in many Latin American versions the beans are left whole, with chunks of sweet potato squash or even mango added toward the end of cooking. A little alcohol is sometimes added to the finished soup to help cut the richness of the beans; o.j. and/or zest is another fine addition.

2 Tbsp. neutral oil, like canola
1 large or 2 medium onions, chopped
1 Tbsp. minced garlic
1 tsp. chili powder (or up to 1Tbsp.)
1 Tbsp. ground cumin
2 Tbsp. sherry or dark rum (optional)
3 cups cooked black beans, drained - 2 cans
1 quart vegetable stock or water
1/2 tsp. salt
1/4 tsp. pepper
2 teaspoons freshly squeezed lime juice, or to taste
sour cream or plain yogurt
minced fresh cilantro

Put the oil in a medium saucepan over medium heat. When hot, add the onion and cook, stirring, until softened, about 5 minutes. Stir in the garlic, chili powder, and cumin and cook, stirring, for another minute.

Stir in the sherry if you're using it, then cook for a minute and add the beans, stock, salt, and pepper. Turn the heat up to medium-high and bring the soup to a boil, then turn the heat down to medium-low and cook, stirring occasionally, for about 10 minutes. Turn off the heat.

Use an immersion blender to puree some of the soup in the pan. Or cool the mixture slightly, pour about half of the soup into a blender, and carefully puree. (The soup may be made ahead to this point, cooled, and refrigerated for up to 2 days. Reheat gently before proceeding.)

Add the lime juice and stir; taste and adjust the seasoning. Serve with sour cream and cilantro.

Brazilian-style: In step 2, replace 2 cups of the stock with 2 cups of o.j. (preferably freshly squeezed. Add 2 tsp. minced or julienned orange zest in the last couple of minutes of cooking.

How to Cook Everything Vegetarian by Mark Bittman