Black bean soup ... without black beans
Oct. 15, 2012 5:23 pm
Updated: Oct. 16, 2012 11:12 am
Stay with me, I'll explain.
Sunday morning, I was lying in bed, checking out my social networks (Facebook, Twitter, Plurk), and saw a post from someone on one of them about a
black bean soup
she was making. That totally made my day because until that point I had no idea what culinary goodness I was going to whip up. Plus hubs had taken care of Saturday's meals but I wanted to keep on my quest to take care of weekends. I mentally
checked the cupboards and was sure we had everything. And we did. Except black beans.
No worries. We had just about every other kind of bean -- white ones, black-eyed ones, red ones, even pink ones, I think -- just not black. So I decided to use pigeon peas. No qualms about switching up. I feel like beans are like tofu, they take on the
flavor of whatever they're cooked with, for the most part.
Let me tell you. This soup was gooooood. Spicy, but not too much (although I briefly thought about adding more chipotle chiles). Perfect for a crisp fall day. The only thing I might have done differently would have been to add meat of some kind. I was
planning to include some hot Italian sausage but we didn't have that either. I'll consider that next time.
Oh yes, there WILL be a next time!