Black Bean Soup


1 pound
dried black beans
3 tablespoons
oil or butter (any kind + more to coat the pan)
1⁄2 teaspoon
1 tablespoon
curry powder (or to taste)
1 quart
stock (plus water if needed)
large onion, chopped
2" piece of fresh ginger, finely chopped
jalapeno pepper, chopped (or some pepper sauce)
4 cloves
garlic, minced
lime, juiced
large servings


Rinse and soak the beans overnight in enough water to be an inch above the top of the beans.

Cook the beans with fat of choice, and salt, according to the package directions, or pressure cook at second red ring for 6 minutes (this is highly recommended to get uniformly cooked beans and save energy).

In a separate pan, with the heat on medium, add fat to coat the pan, and toss in the curry powder. Stir for a minute then add onion, ginger, pepper (or pepper sauce) and garlic. Cook, stirring occasionally, until the onion gets a little translucent.

Combine the beans, broth, curry mixture and lime juice into either of the pans, and simmer until the beans are the consistency you like. You may use less broth or add water, depending on how watery the beans are.

Adjust for salt and hot sauce (if using), and serve.  (Recipeā™¦192)