This may very well be my original bulk cooking meal. My mom made it very often while we were growing up, though hers was chronically underseasoned (sorry, but not sorry). I made various versions during my time at college because it was so cheap, so filling, and yielded so much frickinâ food with a decent amount of protein. I could just freeze it up and not have to fuss with preparing food again for much of the week again. Time was a primary objective at school. It has evolved into this current iteration.Â
Fun fact, one of the reasons this appealed to me so much in college was because itâs vegetarian. Meat was prohibitively expensive on my student budget and the thought of keeping raw meat in my cramped student fridge was a nauseating prospect. Oh! Another fun fact! I have: perhaps, an irrational fear of contracting foodborne pathogens Anywayâ
2-1 lb bags of dried black beans (soaked and cooked to package instruction)
2-3 TBSP of a mildly flavored cooking oil
1 large yellow onion, diced
3 cloves of garlic, minced
1 green bell pepper, diced
2 jalapenos, diced and deseeded
2 TBSP apple cider vinegar (or any other transparent cooking vinegar)
1 quart of vegetable or chicken stock (one step vegan conversion when using vegetable)
15 oz can of diced tomatoes
Directions: Soak and cook your black beans in advance. While you could use cans that would be a whooooole lot of cans. Itâs much cheaper and efficient to use dry beans here. Prepare your vegetables. In, once again, the biggest pot you have, heat up the oil over a medium-high heat. Saute the onions and garlic until soft and fragrant, then add the carrots and bell pepper to do the same. Next, add in the jalapenos, a pinch of salt, and stir. Add the cumin and oregano, allow it to heat up and become fragrant, then hit it with the wine and vinegar. Bring the heat down to a medium-low and let it sizzle then simmer for a few minutes.Â
Add in the cooked black beans and the majority of the salt you planned to use (beans are greedy). Finish with black pepper, then stir the contents until combined. Add in the stock, stir. Bring the heat up to high and let it come to a boil before covering with a lid and bringing it down to low heat. Simmer for 15 minutes. Take an immersion blender and give about a dozen jolts with it. We do not want to blend the mixture completely smooth, just break up some of it. If you do not have an immersion blender to do this, just transfer 3-6 cups of the soup into a traditional blender or food processor, blend smooth, and add it back to the pot. Iâm tellinâ you, though, that the $40 on an immersion blender is beyond worth not dealing with that mess. Anywayâthat was a tangent. Let the soup continue to simmer. Add in the drained diced tomatoes and any desired seasoning adjustments. Let it simmer again for about another 15 minutes. Good serving items with this include lemon wedges and cilantro.
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