These notes were Ty's Gibson's introduction to his recipe post:
"Tonight I made what can only be deemed some seriously amazing black bean soup. It was a freestyle venture, so before I forget I need to write exactly what I did so I can repeat it in the future. So since I have to write it out, I thought I’d share it with you, just in case you'd like give it a try.
May I suggest, perhaps even urge, that getting in the kitchen and making something delicious to eat is a form of recreation, and it may even be therapeutic. So put on some nice music or an audio book or a sermon you'd like to listen to, and enjoy the relaxing experience of creating some happiness for your taste buds." -Ty Gibson
3 cups of dry black beans
1 large red onion
1 large yellow bell pepper
2 jalapeño peppers
4 cloves of garlic
2 cans of diced tomatoes
Extra Virgin olive oil
1.5 to 2 tablespoons salt (preferably pure sea salt)
2 teaspoons cumin powder
1 bunch of cilantro
2 large black hass avocados
Soak the black beans over night (this is the only boring part of the process, but a necessary step).
In the morning, drain off the water and put the beans in a crock pot on high heat covered with new water about three inches above the beans. Let them cook for about three to four hours, or until the beans are soft (if you don't have a crock pot, buy one, because this soup is that good).
Thinly slice the onion, the yellow pepper, and the jalapeños (use only one jalapeño if you prefer the soup to be a little more mild, or just take the risk and enjoy a little heat). In a large nonstick pan, on medium to high heat sauté all of these ingredients in about 2-3 tablespoons of extra virgin olive oil. It is important that you keep sautéing these ingredients until they are soft and beginning to brown around the edges. They should not be crunchy at all.
As you are sautéing the onions and peppers and the aroma just filling you with anticipation, crush the garlic. Then, throw the garlic in toward the end of the sautéing process.
Finely chop the cilantro and throw it in the pan with the garlic.
Anytime along the way put the cumin and salt in the beans.
Cut the avocados in half, removing the seeds. Run a knife in the skin to create cubes, then with a spoon remove the avocado cubes from the skins into a bowl.
Squeeze the two limes and pour the juice over the avocado cubes. Sprinkle salt on the avocado cubes and gently stir them into the lime juice.
Once the peppers, Garlic, and cilantro are sufficiently sautéed, pour in the two cans of diced tomatoes and continue sautéing for a few more minutes on high heat.
Then dump the whole delightful pile the sautéed vegetables into the beans and stir in. Allow the soup to cook for another 15 to 30 minutes.
Serve the black bean soup in a bowl, distributing a generous pile of lime-drenched avocado cubes over the surface. Then eat it!