Simply the Best

This is simply the best black bean soup I've ever made. And I think the secret is twofold: you puree the beans and you add bay leaves. And it is so simple! I made the proportions below but think you could easily double it (i.e. use the whole bag of beans) so that you could have even more for the next day. And it is healthy. I might make it again tomorrow!

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JD's Black Bean Soup

1/2 lb dried black beans, rinsed and sorted
olive oil
1-2 cloves garlic, minced
1 onion, chopped
4 cups water
1-2 bay leaves (depending on size)
salt, pepper to taste

Prep black beans in your favorite way (either overnight soak, or 5 minute boil and then 1 hour soak). Drain.

Saute onion and garlic in a little olive oil. Add beans, bay leaves, water, salt and pepper. Cook until tender. Adjust seasonings.

DO NOT DRAIN. Puree using immersion or regular blender.

Serve.

My note: I think you could probably drain the beans and then puree them to make a good black bean dip. Also, this would probably be good with a chopped green pepper, too.

playgroup friend JD