black bean redux

I love black bean soup. I’ve made more versions of it than I can count – from canned beans, from dried beans (this way makes the BEST version), with southwestern flavors, with classic seasonings, bastardized with the addition of kidney beans and cannelini beans on one occasion – and pretty much liked them all. Tonight’s version though was one of the tastier, and decidedly odder, that have crossed our table. This soup starts with dried black beans, simmered with onion and garlic and then flavored with charred roasted tomatoes and smoky chipotle peppers. Fresh baby spinach add some green, and the masa dumplings—while definitely tasty—make it officially a bit odd. (Maybe declaring this soup “odd” is not really the best sell… so, to be clear, you should make this soup!)

Black Bean Soup with Masa Dumplings and Fresh Spinach
(based on a recipe by Rick Bayless)

1 lb dried black beans
1 red onion, chopped
4 cloves garlic, chopped
2 T olive oil
6 plum tomatoes
3 – 4 chipotle peppers
Salt to taste

1 cup masa flour (corn flour – not cornmeal)
½ cup plus 2 T hot water
1/8 t. baking powder
½ t. salt
1 T olive oil

Baby spinach
Scallions
Sour cream

After picking over and rinsing the beans, combine with the onion, garlic, and 2 T oil in 10 cups of water and bring to a rolling boil. Set a cover askew and simmer for 2 hours or until tender (caution: do not, like me, set the beans on, get sucked into Sopranos on TNT, and then return to find that the beans have absorbed all the liquid and are burning to the pot… you may need to replenish the water to keep the level above the beans).

Broil the tomatoes a few inches from the broiler for about 5 minutes on each side, or until well charred and roasty. Cool and then blend with the chipotles in the blender. Add to the soup and simmer about 15 minutes. Salt to taste (takes quite a bit for my taste!).

To make the masa dumplings, reconstitute the masa with the hot water and then mix in the rest of the ingredients. Form the dumplings into bouncy ball-sized balls and then create a belly-button in each with your pinky. Cook in well-salted water at a gentle simmer (any higher and it will break up the balls) for about 3-4 mins.

Stir a handful of baby spinach into each bowl of black bean soup, add a few masa dumplings, and sprinkle some scallions on top. Enjoy your odd creation.