Smoky Black Bean Soup

This works best when you purée some of the sturdy black beans and stir them back in for a smooth-chunky effect. But in many Latin American versions, the beans are left whole, with chunks of sweet potato, squash, or even mango added toward the end of cooking.

2 tablespoons neutral oil, like grapeseed or corn

1 large or 2 medium onions, chopped

1 tablespoon minced garlic

1 tablespoon chili powder (to make your own, see chili powder
)

1 chipotle chile, dried or canned in adobo (if using canned, use just a little bit of the adobo)

3 cups cooked black beans, drained

4 cups vegetable, chicken, or beef stock (to make your own, see pages 157–159) or water

Salt and freshly ground black pepper

2 teaspoons freshly squeezed lime juice, or to taste

Sour cream or yogurt for garnish

Chopped fresh cilantro leaves for garnish

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Put the oil in a large, deep pot over medium heat.

When hot, add the onions and cook, stirring, until softened, about 5 minutes. Stir in the garlic and chili powder and cook, stirring, for another minute.

Add the chipotle chile, beans, stock, and some salt and pepper. Raise the heat to medium-high and bring the soup to a boil, then lower the heat to medium-low and cook, stirring occasionally, for about 10 minutes. Turn off the heat.

Purée some of the soup with an immersion blender or in a blender. (At this point, you may cool and refrigerate the soup, covered, for up to 2 days; reheat gently before proceeding.)

Add the lime juice and stir; taste and adjust the seasoning. Serve, garnished with the sour cream and cilantro.

Black Bean and Beer Soup.
• Substitute 2 teaspoons ground cumin for the chili powder and 1 bottle or can beer for a cup of the stock or water. Omit the chipotles and sour cream. Add 1 cup grated cheddar or Jack cheese if you like

. MAKES: 4 servings

TIME: 30 minutes with cooked beans