eclaire (what’s in a) name?

full disclosure to you, internet: mike and i weren’t looking for a black bean soup recipe when we found this one, nor have we ever made black bean soup before. we just wanted to make some cornbread, and figured we had to eat something else alongside the cornbread to make it a complete meal.

so when we stumbled across this recipe in a favorite cookbook, we decided to try it, but we weren’t expecting much. but, oh, this recipe! it’s absolutely scrumptious! it’s a finish the entire bowl, feel full and satiated, and yet still want more soup. it has the perfect amount of spice, savoriness, and creaminess from blending most of the soup together. i love thick soups, but don’t like using dairy or a thickening agent (cornstarch, flour, etc) to obtain the ideal consistency. conversely, i love using a simple immersion blender (that’s moved with me from my davis years on – i’m attached to it!) to blend the rich flavors already existing in a soup you simmer for 30 minutes.

while the black bean soup’s awesomeness was a complete surprise to us, the cornbread wasn’t a surprise at all – it’s a stand-by dish that turns out delicious every time. i copied this recipe from my mom’s recipe box on one of my first trips home from davis about 10 years ago, and have followed her lead of making it with soup as soon as the weather starts getting chilly (and i overcome my denial that the seasons are actually turning). the best thing about the combination of these two dishes – besides forming a complete protein – is that they take just about the same time to make. once the soup has reached its simmering point,  mix together the cornbread, put it in the oven, and voila, a yummy, hearty, and wintery two-part dinner will be ready at almost exactly the same time. enjoy!

black bean soup

adapted from the one-dish vegetarian: 100 recipes for quick and easy vegetarian meals, by maria robbins
yields 6 servings

• 2T olive oil
• 1 onion, diced
• 2 stalks of celery, diced
• 2 carrots, peeled and diced
• 8 cloves of garlic, minced
• 1/2t red pepper flakes
• 1t cumin
• 4c water
• 4 15oz cans of black beans, rinsed and drained
  
• 2 vegetarian bouillon cubes
• salt and pepper to taste
• limes, cilantro, and salsa to garnish
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1. heat olive oil in a large pot over medium heat
2. saute the onions for 2 minutes, until translucent
3. add celery, carrots, and garlic, sauteing for 2 more minutes
4. add red pepper flakes, cumin, water, bouillon cubes, and black beans
5. bring the pot up to a simmer, cover the pan, and simmer for 30 minutes (this is when you should start making the cornbread!)
   
6. scoop 2c of the beans, carrots, celery, and onions out of the pan and into a small bowl
7. use an immersion blender (or pour into a regular blender) and puree until the soup is thick
8. add the reserved veggies and beans back into the soup and season with salt and pepper to taste
   
9. serve with cilantro, limes, and salsa (and cornbread, if you wish)
   

cornbread

yields 9-16 pieces, depending upon how you slice it

• 1c flour
• 1/4c sugar
• 1/2t baking soda
• 1/2t baking powder
• 1/2t salt
• 1c cornmeal
• 1c (soy) milk
• 1 egg
• 1/3c butter, melted
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1. preheat oven to 350º and grease an 8″ x 8″ pan
2. combine flour, sugar, baking soda, baking powder, salt, and cornmeal together in a mixing bowl
3. add soy milk and egg and stir to combine, then add melted butter and stir until completely combined
4. pour into greased pan and bake for 30 minutes, until the cornbread springs back when pressed off-center or a toothpick comes out clean