Today marks the first day in quite some time that our apartment is comfortably cool with the windows open and the AC off. Hell, I even have a sweatshirt on. It’s a fall miracle.
Not only does this weather bode well for our monthly electricity bill, but it also has me craving a bowl of something warm and comforting. Make that something that comes together in 11 minutes flat? Even better.
Whip this up once, and you’ll realize the value of having a few cans of black beans stashed in the pantry. Odds are you can scrounge up the rest of the ingredients, especially if you’re a certified nacho addict like my roommate, Angie, and me. Welcome to the club; now pass the salsa please.
Ingredients (Serves 2)
¼ small onion (red, yellow or white), chopped
1 clove garlic, minced
Salt and pepper
3 tbsp salsa (any kind)
1 cup vegetable stock, chicken stock or water, plus extra if needed
1 15 oz can black beans, drained and rinsed
1 tsp cumin
Sriracha or other hot sauce (optional)
1 cup frozen corn
Shredded cheddar cheese
Chopped fresh cilantro
Lightly coat the bottom of a medium pot with olive oil, and place over medium high heat. Once the oil is hot, add onion and garlic. Season lightly with salt and pepper, and cook for 3 minutes, stirring occasionally. Add salsa and cook for 1 more minute.
Add stock (or water), beans, cumin, and hot sauce to taste (if using). Stir to combine, and increase heat to high. As soon as mixture comes to a boil, reduce heat to medium. Simmer uncovered so the liquid can reduce. Once soup reaches desired consistency (about 6 minutes), add frozen corn and cook for 1 more minute to thaw kernels. If soup gets too thick, add more liquid.
Serve hot and garnish with cheese, fresh cilantro, sour cream and tortilla chips.