Homemade Black Bean Soup with Crispy Tortillas (Recipe)

This ultrasimple soup from Food and Wine's Melissa Rubel Jacobson requires little more than a couple of cans of black beans, some onion and a bit of cumin.  The surprise ingredient is pickled jalapeño, which adds a nice bit of tanginess and heat.

Ingredients

Vegetable oil, for frying

Three 6-inch corn tortillas, cut into narrow wedges

Kosher salt

1 onion, cut into 1/4-inch dice

1 teaspoon ground cumin

Two 15-ounce cans black beans

2 tablespoons chopped cilantro

Freshly ground pepper

4 Servings - Total: 35min

Steps

1.  In a medium saucepan, heat 1/2 inch of vegetable oil over moderately high heat until a deep-fry thermometer registers 350°. Add the tortillas and fry, stirring occasionally, until crisp and lightly golden, about 1 1/2 minutes. Using a slotted spoon, transfer the tortillas to paper towels to drain; season with salt.

2.  In a medium soup pot, heat 2 tablespoons of the oil used to fry the tortillas. Add the onion and cook over moderate heat until softened, about 6 minutes. Add the cumin and cook for 1 minute. Add the beans and their liquid and 1 1/2 cups of water. Bring to a simmer and cook until slightly thickened, about 15 minutes. Stir in 1 tablespoon of the cilantro and season with salt and pepper. Ladle the soup into bowls and top with a few tortillas. Sprinkle with the remaining 1 tablespoon of cilantro and serve.

MAKE AHEAD

The soup can be refrigerated and the tortillas kept in an airtight container overnight.

*  Earthy black bean soup is delicious with a bold, lower-tannin red wine like Malbec.  Look for the 2008 Catena from star producer Laura Catena or the 2006 Añoro from sommelier Ken Fredrickson.