Quick Black Bean Soup
Nava Atlas’s Quick Black Bean Soup. Courtesy of Richard Eskite
Making a hearty bean soup in a hurry seems like a dinner-hour fantasy, but canned black beans are so flavorful that they do the job perfectly. I suggest using organic black beans. Organic canned black beans are often lower in sodium than their nonorganic counterparts. If you use the former, don’t drain and rinse, as I usually suggest—the liquid from the can adds lots of flavor to the soup base.
Otherwise, if using conventional black beans, drain and rinse as usual. Not only is the liquid very salty, it has a less-than-desirable consistency as well.