Black beans are a staple in my home. Whether it is a bowl of seasoned black beans with broccoli for breakfast, or a piping hot mug of black bean chili for dinner, black beans are here to stay. My favorite way to cook black beans is with a spoonful of feta and a sprig of cilantro. What can I say, I'm fairly boring.
But not tonight. Tonight this lady is going to be fancy because black beans were on SALE last week. Okay, so I'm cheap too --oh god, that extra two cents toward saving for a house -- and so I bought 10 pounds of them.
Yes. Ten pounds. Don't worry, the house doesn't stink like poo. I used my stock pot with a LID to keep that stench in the pot...at least until I turn up the heat. When you eat enough beans, you stop tooting.
This is my recipe for chunky black bean soup. It is vegan, but you could switch it up by adding chicken or steak to it if you must. My mom always adds cheese to hers...
I originally adapted this recipe from the book, "Bean by Bean" a cookbook dedicated to beans.