Oprah today (yeah, yeah. I KNOW.) was all about so-called "Blue Zones,"areas of the world where large groups of people have mastered the art of living long and full lives. One thing most all of them had in common? Beans played a starring role in their diets.
So, in addition to being an affordable dining option, they also have proven health benefits.
In honor of the magical fruit, here's a recipe I often use for black bean soup when money is tight. Ingredients can be added as your budget allows, but the basics (a couple cans of beans and store-bought salsa) cost about $5 and feed two. If I'm feeling really rich, I'll buy the Jiffy Corn muffin mix and make some corn bread to serve with it. Classy, no?
Cheap-o Black Bean Soup:
2 cans black beans
1 container store bought salsa
(**I like the Santa Barbara variety, found in the refrigerated section of your grocery store)
Water
1. Pour beans into a sauce pan over medium heat, and add half the salsa to the mix. Cook until heated through.
2. With the back of your spoon (or with a potato masher if you have one), mash half of the pan's contents.
4. If the soup appears too thick, add some water and stir to incorporate.
The soup is much improved with a tbsp. of cumin and a dash of cayenne at the beginning, and a dollop of sour cream at the end can make it beautifully creamy. But again: only if you have the inclination (and the extra cash). Likewise, chicken broth could be subbed for water--though I often find that I don't need all that much in the way of extra liquid. The salsa, however, is non-negotiable. It not only provides veggies such as tomatoes, red onions, and bell peppers, it also imbues the soup with a bit of heat in the absence of spices.
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