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Dinner Tonight: Black Bean Soup with Fried Egg

I recently ate a bowl of phenomenal black bean soup at Bonita in Brooklyn and I've been on the hunt for a good recipe since. The soup was rich and deep with a healthy punch of spice and a mouthwatering acidity, and topped with a fried egg. It's easy to make black bean soup if you've recently cooked a pot of black beans from dry—the bean-cooking liquor is the perfect liquid base because it has all that body and flavor. But I wanted to find something that would taste great from canned black beans for a weeknight meal.

Many Cuban recipes I found had a long list of ingredients, too many to fit the bill. In the end, I relied on a simple recipe from How to Cook Everything by Mark Bittman. Bittman purées a cup of the beans to give it that body, and relies on simple pantry ingredients like chili powder for the kick. He stirs in the spices to the sautéeing onions, building the flavor early on, and uses lime juice for the acidity. The fried egg was my own addition, which I added instead of the called-for yogurt or sour cream garnish.

About the author: Blake Royer founded The Paupered Chef with Nick Kindelsperger, where he writes about food and occasional travels. He is currently living for the year in Tartu, Estonia.

Black Bean Soup with Fried Egg

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