Black bean soup

Serves 12

“Black bean soup is kind of a classic at our house,” Jacques Pepin writes in his new cookbook. “I cook a pound of beans at a time so that I can freeze the extra in containers. It's easy to do, inexpensive, and there are lots of ways to make it your own with plenty of garnishes.”

INGREDIENTS

1 pound dried black beans

8 cups water, plus more if needed

4cups chicken stock, plus more if needed

1/2 cup rice

1 teaspoon fine sea salt

1/2 teaspoon ground cumin

1/2 teaspoon chile powder

1bunch cilantro, stems removed and chopped, leaves reserved for garnish

2cups salsa (mild to hot, depending on your taste) 1 cup coarsely chopped leek

2 cups coarsely chopped onion

5 or 6 cloves garlic, peeled

Optional garnishes: sliced banana, cilantro leaves, diced sweet onion (rinsed under cold water), chopped hard-cooked egg, Tabasco sauce, red wine vinegar, extra-virgin olive oil.

DIRECTIONS

1. Sort through the beans to make sure there are no stones or broken pieces. Rinse the beans under cold water, then transfer to a large pot. Cover with the water and chicken stock. Add the rice and season with the salt, cumin and chile powder. Bring to a boil, cover and cook over low heat until the beans are beginning to become tender, 1½ to 2 hours.

2. Add the chopped cilantro stems, salsa, leek, onion and garlic. Taste and adjust for seasoning. Add more water or chicken stock if it's too thick. Return to a boil and cook for another hour.

3. To thicken the soup, transfer 2cups of the mixture to a blender and then return the purée to the pot, or use an immersion blender right in the pot. Blend for a few seconds to your desired consistency.

4. Serve in bowls with your choice of garnishes.

GETTY IMAGES Top this black bean soup with the garnishes of your choice, from fresh cilantro to diced sweet onions, hard-boiled eggs or even sliced banana.