We recently lost my father in law, Ismail to a long, heartbreaking battle with Parkinson’s disease. It’s safe to say that my love for cooking and my self-taught culinary ‘expertise’ was deeply influenced by Ismail who was a brilliant, classically trained chef in his own right.
I am committed to keeping his memory alive for my kids, husband and myself through his wonderful recipes. This black bean soup is emblematic of his style of cooking — unabashedly packed with flavor while still paying homage to classical techniques. It’s loosely inspired by Cuban black bean soup with hints of cumin and dried red chilis and I have very fond memories of watching him make it and then whipping it up together with him for umpteen unforgettable dinners.
Food has the ability to help us stay connected to even those we lose. This soup is my connection to Ismail and to his larger than life persona that will stay with us forever. I hope you enjoy it.
Nutrition
Black beans and all beans for that matter are emerging as the unsung superfoods for longevity and healthspan. They are packed with minerals like magnesium, calcium, phosphorous that are great for bone health, fiber that is super valuable not just for digestive health but also to help lower systemic inflammation via beneficial effects on the gut microbiome, potassium and folate that make them great for cardiovascular health, antioxidants and plant based protein.
RECIPE
Yield
4 servings
Ingredients
1 cup dried black beans, soaked overnight
2 tablespoons olive oil
1 medium red onion, chopped
4 cloves garlic, minced
1-inch piece of ginger, grated
2 dried red chilis
2 teaspoons cumin
2 teaspoons smoked paprika
1 bay leaf
4 cups vegetable or chicken stock
Salt and pepper to taste
Plain yogurt or sour cream, for serving
Fresh cilantro, chopped, for garnish
Cayenne pepper, for garnish
Method
Drain and rinse the soaked black beans.
Turn on the Instant Pot and select the sauté function or you can use a heavy bottom pot with a lid. Heat the olive oil in the pot on medium high until it shimmers.
Add the chopped red onion and sauté for 2-3 minutes until softened. Stir in the minced garlic, grated ginger, dried red chilis, cumin, smoked paprika, and bay leaf. Sauté for another minute until fragrant.
Add the soaked black beans and stock to the Instant Pot. Stir to combine. Close the lid and set the Instant Pot to manual high pressure for 20 minutes. If using a regular pot, cover and cook on a low flame for 60-80 minutes until the beans are soft.
Once the cooking time is complete, allow for a natural pressure release for 10 minutes, then carefully perform a quick pressure release. Open the lid and remove the bay leaf and dried red chilis.
Use an immersion blender to blend the soup until smooth. Alternatively, you can transfer the soup in batches to a blender and blend until smooth. Season the soup with salt and pepper to taste. Ladle the soup into bowls and top each serving with a dollop of plain yogurt or sour cream, fresh cilantro, and a sprinkle of cayenne pepper and serve right away.
