Korean-style black bean soup recipe
No doubt about it, I love almost every variety of black bean soup I've ever tasted. Black beans have a natural affinity for flavorings from the part of the world in which they originated -- South America -- so most black bean soup recipes call for cumin, or chile peppers, or tomato. Asian cuisines do something entirely different with black beans; they ferment the beans and crush them into sauces. Adapted from Lynn Alley's 50 Simple Soups for the Slow Cooker, this recipe is more in that spirit. Seasoned with sesame oil and soy sauce, this nutty and salty and ever-so-slightly sweet black bean soup catches you by surprise, in a good way.
Korean-style black bean soup
Adapted from 50 Simple Soups for the Slow Cooker, this recipe serves 6-8.
2 tsp canola oil
1/2 medium onion, roughly chopped
2 cloves garlic, roughly chopped
1 tsp ginger paste
2 15-oz cans black beans, drained and rinsed
2 cups water
1/3 cup low-sodium soy sauce
1 Tbsp agave nectar
2 Tbsp sesame oil
2 Tbsp sliced scallions (green parts only)
4 tsp toasted sesame seeds
In a Dutch oven or heavy stock pot, heat the oil over medium heat, and sauté the onion until translucent, 2 minutes. Add the garlic and ginger paste, stir, and cook for 1 minute.
Stir in the black beans, water, soy sauce and agave nectar. Bring to a boil, then reduce heat to simmer and cook, covered, for 15 minutes.
Remove the pan from heat, and pureé the soup with an immersion blender. (Or, let the soup cool for a few minutes, and process in batches in a blender or food processor.)
Return the soup to the stove top, and stir in the sesame oil. Heat gently for 1-2 minutes.
Serve hot, garnished with scallions and sesame seeds.