Black bean soup is nourishing, filling and has a smoky, lusty flavor. HG’s first bowl was at the long-closed Coach House Restaurant in New York’s Greenwich Village. Restaurateur Leon Lianides served it with squares of moist corn bread. HG was smitten. (Also had black bean soup at the Joe Allen restaurant in the theater district. Pleasant. Not as celestiâl as the Coach House masterpiece). BSK’s efforts at cooking beans in the high altitudes of Colorado and New Mexico were unsuccessful. Since Lesley and Massimo R., HG/BSK’s daughter and her husband (plus Pip, their beautiful and intelligent dog), were due to arrive last night after a long drive from Rhode Island (much rain and drizzle), BSK decided to welcome them with steaming bowls of black bean soup. Thought cooking beans at Prince Edward Island sea level would succeed. BSK was right. BSK’s soup turned out as good (or better) than the Coach House version. Much praise from warmed L. and M. Splendid fresh baguette from Charlottetown Farmers Market. Cheese platter. Green salad. Red wine (last glasses accompanied by dark chocolate). Memorable reunion dinner. Here’s how BSK made the wonder soup. Soaked black beans overnight. Fried pork belly (no ham hock or ham bone available). When done, removed pork but left half the fat in pot. Cooked garlic, onion, carrot and red pepper in the fat until softened. Beans went into the pot with cups of water and chicken stock. Added half cup of dry sherry and bay leaves. Cooked until half of the liquid reduced and then cooked for some hours. After beans achieved the right degree of softness, removed bay leaves and used an immersion blender to puree (but still leaving some texture). Joy.
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