January 25, 2022

Soup weather is finally here. In this case, soup is a hearty meal in a bowl with southwest flavors to melt the snow. Snow ice cream would make a fine dessert to accompany this thick soup.

The soup ideal is crunchy, chewy, creamy and spicy. And colorful, since we eat first visually. This Black Bean Nopalito Soup covers all the adjectives. Chewy black beans, crunchy jalapeños, creamy avocado and queso fresco and chile spice. Colorful? The picture says it all.

Soup Making Begs for Improvisation

Save time by using canned beans—no shame there. Besides, dried beans, if old, can take a very long time to cook. Rancho Gordo is a reputable brand of dried beans with chef following—their beans cook perfectly each time since they don’t suffer from lingering on store shelves. Nopalitos (featured in my Goat Cheese Quesadillas) are pickled strips of cactus paddles found in the Latin foods aisles. Sweet or pickled peppers are an acceptable substitute.  Keep some nopalitos in the fridge to make your southwestern dishes feel more authentic. If you can’t find ancho chile powder, use regular chile powder and boost heat with chipotle spice.

The most difficult thing about making this soup is waiting for your bowl to get filled. Like most soups and stews, flavor will improve after at least an overnight fridge sit. Ultimately, the wait is worth it.

Black Bean Nopalito Soup

recipe by Michele Humlan, The Good Eats Company

makes 5-8 large servings

ingredients

one pound dried black beans*
one large sweet onion, diced
2 tablespoons extra virgin olive oil
3 large cloves garlic, zested on microplane
2 teaspoons cumin seed
1 teaspoon ancho chile powder**
15 ounce jar nopalitos, strands chopped if desired
2 14.5 ounce cans fire roasted diced tomatoes
6 cups best quality vegetable stock
kosher salt
garnishes : sliced jalapeños, sliced avocado, cilantro leaves, crumbled queso fresco
* feel free to use canned black beans, about 4-6 cans
** if you cannot find ancho chile powder, use regular chile powder and consider adding chipotle to increase heat

directions

1. Cover black beans with water in large stockpot, bring to boil, then let sit off heat one hour.
2. Alternately, soak black beans with tap water to cover and let sit overnight.
3. Cook beans before making soup, otherwise acid in the tomatoes will keep them from getting tender.
4. Drain beans, rinse and cover with water in heavy pot, bringing to boil and cooking on low heat, stirring occasionally, until beans are tender (length of time will vary with age of dried beans).
5. In heavy stockpot or dutch oven, combine olive oil and onion with large pinch of kosher salt over medium heat; when mixture begins to sizzle, decrease heat to medium low and stir occasionally until onion is tender, about 8-10 minutes.
6. Add garlic, cumin seed, chile powder and stir until fragrant about 10-15 seconds.
7. Add cooked beans, nopalitos and undrained tomatoes plus vegetable stock and bring to boil, covered.
8. Stir, then simmer only heat with very loose cover, stirring frequently to make beans creamy, until beans are very tender.
9. Adjust liquid as you cook, if you like more broth, and adjust salt at end of cooking.
10. Serve immediately, or, for best flavor, let soup age overnight in fridge after cooling.
11. At serving time, garnish as desired with jalapeños, cilantro, avocado and crumbled cheese.