Black Bean Soup

I just got back from Amsterdam (more on that later), today is a holiday, and I think I need to clean my fridge. Sometime last week, before I left, I had the clever idea of soaking black beans. I think I wanted to cook them that night, or maybe even the next day. In spite of the fact that I have been trained to listen & speak in different languages simultaneously, I am not capable of cooking 1 dish & remembering what I want to do with black beans at the same time. I had a black-bean-out. Thankfully, they were packed in water & what appears to be the hermetic seal of a tupperware container and were still good when I got back. I promised to make lunch this afternoon, and this is what I made.

Coconut Black Bean Soup
olive oil
1 Tbsp minced garlic
1/4 tsp cumin
1/4 tsp cayenne pepper
1/4 teaspoon thyme
1 cup soaked black beans
600ml chicken stock
200 ml coconut milk
mint or coriander to garnish

Sautee garlic & spices in pot. Add soaked beans. Add liquid. Bring to boil, allow to simmer for 45 minutes. Blend. Put in bowl, garnish with coriander or mint, and any extra coconut milk, if you have it.

I used mint as a garnish. Later on in the day, I discovered that I had coriander in the fridge, that is remakably still good. If I had only known...

I will post on Amsterdam later, but frankly, I was a little disappointed. I love The Netherlands but I did not love Amsterdam. I will also get around to sharing more about ham & eggs.