Monday, March 28, 2011

Black Bean Bisque



It occurs to me that some people probably don't care about food blogging. I understand this. But it also occurs to me that I don't necessarily understand the purpose of blogging and if I think about it too much, I start thinking I should blog about how much I hate postmodernism or about literary theory or about the puppy I so dearly desire or a number of other potentially controversial or small-animal-related topics.

So I eventually decide I might as well be safe and just write about what I do. And I don't really do very many interesting things. But I do make food. A lot. And apparently start all my sentences with conjunctions.

This soup is one of my all-time favorites because it only uses a few ingredients, is a snap to make, and it tastes oh so good. It is originally based off of a black bean soup recipe I found a few years ago, but it has since been warped and adapted, probably for the worse. But it is what it is (that's my new go-to phrase in life).

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Black Bean Bisque:

2 cans black beans, drained
chicken broth
one lime
some cilantro
1 tsp cumin
1 tsp oregano

Pour the beans into a blender:



Pour in some chicken broth. I usually pour in enough to cover the beans, but if you want a thicker soup, you can pour in less:





Add a handful of cilantro and the cumin and oregano:


(I think I also threw in a half cup of salsa in this picture. Sometimes I also add 1/2 an onion...or some olive oil...I'm clearly an inconsistent person). 

And the juice of one lime:



Then I usually just run the blender on the "chop" setting for a minute because I like the soup to be a bit thicker. If you want it thinner, you can just puree it to your desired consistency.



Pour the soup mixture in a pot and heat thoroughly:



If I have some corn tortillas around, I'll usually cut them into strips and fry them...or just do the easier thing and use tortilla chips. It just depends on how much I feel like exposing myself to hot oil.



And that's the end. Then I usually throw in some diced avocado, top the bowls with sour cream, the tortilla strips and sprinkle some dried dill on top.



Now I must go ponder anew the purpose of blogging and find myself a small animal that wants me to be its mother. Ciao.

9 comments:

Unknown said...

I am bookmarking this so I can make it! looks good and easy too! :) Not to mention healthy!

Nakesha said...

haha... that last comment was from me!! My mom was signed in on my computer! :)

Tyler and Aubrey said...

sounds delish!

Unknown said...

Ironically I just cooked my big batch of black beans in the crockpot last night. Thank you for making dinner very easy for me tonight...my brain could use a little break.

Karyn said...

Making this for a guest tomorrow. Shazam. Thanks, Cookbook Brown.

The Olive Grove said...

LOVE! You so got me hooked on this a year and a half ago! I am super pumped you posted your recipe...mine is way more complicated. And again...beautiful pictures. Hope to see you in July!

Kari said...

this soup just reminds me of when we were in hawaii and you forced a pregnant woman to eat entirely healthy the whole time!!

ok, but really...this soup is good.

lyndsey said...

Nakesha -- But I was so happy to hear from your mother :)...and obviously from you too. And your sister was just here btw.

Kari and Sarah...I hope you'll forgive me for being a food nazi in Hawaii...but I bet Wyatt liked all the broccoli and black beans we ate. Though I don't think I'm as uptight now. And Sarah, thanks for giving me the tip about freezing this soup as well!

Mallory -- Making this with cooked black beans is probably a way better idea. Thanks for that.

Whim Wham Life said...

This looks great! Black Bean Soup is one of my favorite meals. Great recipe/photos! xoxo