Soup Series 3: Black Beans and Spinach

02Dec08

This one is a gem. Its more of a stew than a soup – but I have yet to find a black bean soup that I really love. I like to use dried black beans for this, as they really contribute something lovely to the texture. This takes a little more planning – but if you just throw 1 cup of dried black beans into a pot and cover with a few inches of water before you leave for work in the morning, you’ll be set. 

• 1 cup dried black beans
• 1 bunch spinach, chopped
• 1 tin chopped tomatoes
• 1/2 cup plain yogurt
• 1 T olive oil
• 1 T ground coriander
• 1 T ground cumin
• 1/4 t cinnamon 
• 1 T minced garlic
• 1 T grated ginger

1. Rinse and drain beans. Return to pot and cover with about 3 cups of water. Bring to a boil, and allow to simmer at medium heat until beans are tender. 
2. When beans are almost done, saute oil, garlic and ginger. Add spices, canned tomatoes and cook for about 5 minutes.
3. Add spinach and beans (with some of their water – you may want to pour some of it off)
4. Stir in yogurt, season with salt and pepper and simmer until stew thickens.

I like to serve this with a nice loaf of bread, or make cornbread, but its nice on its own as well. Once you have all the spices — this is also rather affordable to make, and is great for lunch the next day! 

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