Photographing dinner is hard for me. It is almost always dark, and so I almost always have to use flash or deal with the yellow lights in my kitchen. Pictures of our dinners never look quite right. That is my excuse for this not so great picture of the black bean soup I made with my mother-in-law.
This recipe is from Lick my Spoon who adapted it from Bon Appetit. Looking at the Bon Appetit recipe, I think I would have chosen to use the chipotle chiles. We did not make the cilantro lime yogurt. Instead I topped the soup with sour cream, cheese, chopped cilantro and a lime wedge.
Canned beans are what I usually find myself using in recipes. I’d never used dried beans before. It always seemed too time consuming and daunting. This recipe called for a bag of dry beans that require soaking and a long cooking time. My mother-in-law assured me it wasn’t all that bad…and it wasn’t! The beans had more texture and so the soup tasted much more substantial. If you’re short on time, canned beans would be a fine short cut. But if, like me, you’ve always been scared of dried beans I encourage you to face your fears and go for it.
This soup, while not the most attractive one, is quite good. Paired with a green salad, this makes for a lovely light dinner. Enjoy!