ニューヨーク・タイムズのインスタグラム(nytimes) - 3月1日 07時08分

Black beans are the star of the simple, but delicious, #vegetarian soup. Done well, black bean soup can be a perfect dish: filling, big-tasting, nutritious and, again, easy to make. That said, it has an unfortunate tendency to turn sludgy, bland or both. So @nytfood’s @juliamoskin set out to find a recipe that would resolve those issues. The first step: Use the right type of bean. Black turtle beans, the staple bean in much of southern Mexico, are ideal. With their rich broth, they don’t need bacon, chorizo, lard or any meaty ingredient to make a satisfying soup. For flavor, the @nytfood recipe uses marinated chipotle chiles, but a tablespoon each of ground cumin and ground coriander make a good heat-free substitute. @jessica___marx photographed this #blackbeansoup for @nytfood. Visit the link in our profile to get the #recipe.

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