Black eyed peas are suppose to be eaten on New Years day to bring good luck for the coming year. But since I didn’t have black eyed peas I decided to go another route and do black beans instead. This particular soup thickens and becomes more flavorful if you wait a bit to eat it. So I recommend making it a couple days before you plan to serve it to amp up the flavors.
2nd Day Black Bean Soup
Adapted from Cuban Black Beans by Nigella Lawson
2 cups dry black beans
2 yellow onions, diced
2 red bell peppers, diced
2 tablespoons olive oil
11/2 quarts chicken stock
2 tablespoons cumin seeds
1 1/2 tablespoons granulated garlic
2 teaspoons dried chili flake
2 teaspoons kosher salt
1 can diced tomatoes
1 bay leaf, optional
Toast cumin seed and chili flakes in a small shallow fry pan until you can smell the spices coming up. Pour the mixture into a mortar and pestle and add the garlic and salt, grind into a rough powder.
Sauté peppers and onions until translucent and pop in the aromatics. The kitchen in smelling pretty amazing now.
About now you can pull out the slow cooker if you have one. If not, a cast iron Dutch oven works as well. Toss in beans, no need to soak, stock, tomatoes and your sautéed mixture, set the controls to low for 8 hours and you’re out of the kitchen for the rest of the day.