Every week at Food52, Caroline Wright creates simple, civilized recipes that feed four -- for under $20, in under 20 minutes.
Today: Black beans make a comeback.
I haven't cooked with black beans for a while, a realization I had as I plucked the cans from my pantry shelf. This recipe was of the intent of bringing the beans back to my table, and this soup was the perfect flavorful candidate to sing their merits. I wanted it to be as simple as possible -- so, the ingredients are tossed in the pan and simmered from the start. To brighten the flavor, I made a quick herb paste in the blender to serve on top of the soup.
1/4 cup olive oil
1 small onion, finely chopped
1 poblano, finely chopped
1 1/2 teaspoons ground cumin, divided
3 (15-ounce) cans black beans, drained and rinsed
Kosher salt and freshly ground black pepper
1 bunch cilantro
1 jalapeno, optional
1 teaspoon sherry vinegar
Cooked rice, for serving,