Black Bean Soup
From, maybe, the East Coast Grill
3 c dried black beans, soaked overnight (mom says not to use canned, however see the notes at the end for an alternate to soaking overnight)
1/4 c olive oil
2 onions, diced
6-12 cloves garlic, crushed or minced
1 1/2 t oregano
1 T cumin
1 1/2 t chili flakes
6 c chicken or vegetable stock
1 bay leaf
sour cream, chives, scallions, or cilantro for topping
Drain and rinse the black beans. Heat the oil in a large pot over medium heat, then add the onions and cook until softened. Add the garlic, oregano, cumin, and chili flakes, cook one minute. Add the beans and stir, then add stock, bay leaf, and a big pinch of salt. Bring to a simmer and cook, covered, for about 50 minutes, until the beans are soft. Remove the bay leaf, and puree 5 cups (or more) of the soup in the blender then add back to the soup. Serve topped with sour cream, chives, scallions and/or cilantro.
This makes a big pot of soup, I bet you could freeze portion sizes to eat for lunch!
Note: You can cook the beans instead of soaking them - place them in a pot and cover with water, bring to a boil, turn off the heat, cover and let stand for an hour. Drain and use as if you've soaked them overnight.
If you really want to use canned beans, reduce the cooking time to about 20 minutes.