Black Bean Soup


1 pound
dried black beans
3 tablespoons
oil or butter (any kind, plus more to coat the pan)
1⁄2 teaspoon
1 tablespoon
curry powder (or to taste, depending on how hot it is)
1 quart
stock (plus water if needed)
large onion (chopped)
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 water to cover plus an inch. Cook the beans with fat of choice and salt according to the package directions, or pressure cook at second red ring for 6 minutes (highly recommended to get uniformly cooked beans and save energy).In a separate pan, add more fat to coat pan, and toss in the curry powder. Stir for a minute and 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 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.  (Recipe #192)