Black Bean Soup For 2

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Black Bean Soup For 2

 

1 teaspoon extra-virgin olive oil

1 medium red onion, chopped

1 small serrano chile or 1/2 jalapeno chile, minced

1 large clove garlic, minced

1/2 teaspoon ground cumin

1/4 teaspoon chili powder

1 15 ounces can black beans, with liquid

2 teaspoons dry sherry

2 tablespoons sour cream, optional

 

In a medium saucepan, heat the olive oil. Add the onion and chile and cook

over medium heat, stirring frequently, until the onion is

beginning to brown, about 4 minutes. Stir in the garlic, reduce the

heat to low and cook, stirring constantly, for 1 minute.

Stir in the cumin and chili powder and then the beans and their

liquid. Cook over low heat, stirring occasionally, until the beans

are hot, about 5 minutes. Stir in the sherry and remove from the heat.

If a smooth texture is preferred, transfer the soup to a food

processor or blender and puree until smooth. (The soup can be made up to 4 days

ahead; cover and refrigerate.)

Before transporting, bring the soup to a boil and transfer it to a

Thermos. Or pour into a microwavable container and reheat in a

microwave oven just before serving.

If you wish to garnish the soup with sour cream, pack into a small

portable container and refrigerate. Yields 2 servings.