On Sunday

The Journal

 
 

The Sunday Journal

Every Sunday we release The Journal, a weekly collection of musings on lifestyle, wardrobe, and culture—in efforts to redefine what it means to come home.

 
 

Simplified Black Bean Soup

 
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For Soup

  • 1 medium onion

  • 1 medium carrot

  • 3 garlic cloves

  • ¼ cup extra-virgin olive oil

  • ¼ cup red wine vinegar

  • 1 7-oz. tin chipotle chiles in adobo, or 2 Tbsp. hot sauce

  • 1 lb. dried black beans (not soaked)

  • 1½ tsp. dried oregano

  • 1 Tbsp. kosher salt, plus more

For Garnish

  • 3 limes

  • 1 cup whole-milk Greek yogurt

  • Cilantro, sliced avocado, finely chopped onion, lime wedges, and/or hot sauce (for serving; optional)

Imagine this: it’s 20º outside. You’re indoors on the couch, hibernating, surrounded by snacks and blankets, and bathed in the blue-white glow of a flickering screen and feeling not so great about yourself (probably not too hard to imagine, right?).

This simple black bean soup recipe–adapted from Bon Appetit’s Basically–is a super easy meal perfect for when all you want to do is endlessly pop cheese puffs into your mouth. Inspired by a black bean dish that cofounder Joshua had on a recent trip to Mexico, it’s got all the cozy makings of a hearty meal–minus the extra calories. So no worries if you want to continue basking in the light of Netflix for a bit longer while you eat.

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Preheat oil in a pot or deep saucepan. Chop your onion, carrot, and three garlic cloves and add them to the oil. Allow vegetables to cook for 5-7 minutes or until onion starts to brown slightly. Add red wine vinegar and allow veggies to continue to brown. Stir in 2 tablespoons of adobo chili or hot sauce–if you love a little more spice add a bit more, but 2 tbsp makes for a moderate heat. Add black beans, salt, water, and oregano to pot and bring to a boil and then drop to a low simmer. Allow soup to cook for 1.5-2 hours and cover, stirring every 30 minutes and add more water periodically if black beans are no longer submerged.

For greek yogurt garnish, add zest of 3 limes to whole milk greek yogurt. Salt to taste and mix thoroughly.

Garnish with greek yogurt, more lime zest, cilantro, avocado, onion, and or hot sauce and serve.

 
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