Black Bean Soup with Cilantro-Lime Rice Garnish

One thing about me is that I am always cold. My neighbors always chuckle when they see me in my winter dog-walking get up: two coats, a big hat, a scarf wrapped around me, and yes, sometimes even a double layer of pants. It looks silly, but I don't care. I've learned my lesson: once I get cold, it takes me forever to warm up. 

Well, as you might know, yesterday, I spent a fair amount of time standing out in the chilly December air waiting in line to meet Ina Garten at her book signing in Baltimore. It was well worth it, but by the time I was in the store, my toes were frozen! Hours later, my feet were still feeling chilly despite my big thick socks and fluffy slippers; I knew it was time for some soup.

So, inspired by this beautiful dish (I know, I know mine doesn't look nearly as pretty!) on one of my favorite food blogs , Iowa Girl Eats, I got cracking on some black bean soup, which I garnished with some really awesome cilantro lime rice that tastes very similar to the rice at chipotle, only I used basmati rice, so it's a bit nuttier and more flavorful. (I bet it would taste really good if you cooked it in chicken broth, too.) 

Cilantro-Lime Rice (adapted from Iowa Girl Eats)

1 cup basmati rice

1 T canola oil

pinch of kosher salt

water

3 T finely chopped cilantro

juice of 1/2 a lime

First, if you don't own a rice cooker, buy one. It will change your life for the better.

Then, wash your rice in cold water, changing water frequently until the water runs clear. Fill your rice cooker with water according to manufacturers directions, then stir in the oil and salt. Press the button and walk away!

When the rice is cooked, fluff it up and sprinkle over cilantro and lime juice. Fluff to combine. Serve.

Black Bean Soup

2 cans of black beans, drained and rinsed with one can full of water (you don't want to rinse them completely.)

1 onion

about 1/2 cup of diced bell pepper (I used an orange one.)

3 cloves of garlic, minced

2 t chili powder

1 t cumin

a few good shakes of original Tabasco to taste, plus more for serving

1 cup chicken broth

1 1/2 cups water

salt and pepper to taste

Sweat onion and bell pepper with a good pinch of kosher salt and pepper in a little extra virgin olive oil over medium/medium-high heat for about six minutes. You don't want to brown it, you just want to soften it. 

Then add in your minced garlic and saute it until fragrant. Add in spices and stir them up for about 30 more seconds. Ground spices burn easily, so keep an eye on it.

Add in the beans, plus the water and the chicken broth. If you want, you could use all water or all chicken broth, or use vegetable broth.

Bring to a boil, then lower the heat and keep at a lively simmer for 15 minutes. Taste and adjust the seasonings.

Then, using your immersion blender, blend up half of the contents of the pot. You want at least half of the beans to still be intact.

Then add in some tabasco, season with salt and pepper or anything else you think it needs, and let it simmer a few minutes more to develop the flavors. 

Spoon into a bowl and garnish the top with rice.

Next time I make it, I think I'll top it with some pico de gallo salsa, too.