Cooking: Spicy Black Bean Soup
Tonight, I made spicy black bean soup, from Mark Bittman’s “How to Cook Everything Fast” and it was pretty good. I made a couple changes, of course – I didn’t include chipotle chilies, because I couldn’t find them at the grocery store. I put cilantro in the soup, because it seems ridiculous to have an ingredient that’s solely for garnish. A bell pepper that I found in my kitchen also ended up in the soup, because it was sort of going bad. I also used three cups of water when the recipe said to use four, because I like my soups pretty thick.
The recipe was pretty easy, and it made enough for me to have some tonight and pack up to take to school tomorrow, and I probably could have used a bit less water than I did.
On the menu later this week: fried, curried chickpeas!