- – from Gourmet Magazine
- 2 tablespoons vegetable oil
- 1 medium white onion, finely chopped
- 2 garlic cloves, minced
- 1 fresh jalapeño (2 inches), seeded and minced
- 1 1/2 teaspoons chili powder
- 1 1/4 teaspoons ground cumin
- 1/4 teaspoon dried oregano
- 2 (19-ounces) cans black beans, drained and rinsed
- 3 cups water
- 1 Turkish or 1/2 California bay leaf
- Accompaniments: chopped cilantro; lime wedges; chopped white onion
- Heat oil in a 4-to 5-quart heavy pot over medium-high heat until it shimmers, then sauté onion, garlic, and jalapeño with chili powder, cumin, oregano, and 1/2 teaspoon salt until onion is beginning to brown, 6 to 8 minutes. Add beans, water, and bay leaf and simmer, covered, stirring occasionally, until soup has thickened slightly, about 15 minutes.
- Transfer about 2 cups soup to a blender and purée (use caution when blending hot liquids). Return to pot and reheat over medium-low heat, stirring frequently. Discard bay leaf. Season with salt.