Leftover Makeover: Black Bean Soup

Michael's Black Bean Soup


Eggs with Black Beans and Tortillas

Michael makes a GREAT black bean soup. I'm attempting to post the recipe, but he never makes it the same way twice and honestly, he throws it together super fast when I'm not looking. Here's the basics of Michael's Black Bean Soup which always provides more than we can eat in one sitting, and is the inspiration for today's Leftover Makeover:
Michael's Black Bean Soup

2 cans black beans, drained and rinsed
Lots of garlic, minced
1 onion, diced
1/2 cup water
possibly curry
most likely cumin
some other random spattering of "warm" spices like cinnamon, clove, allspice, ginger
sometimes 1 can of coconut milk (usually, but is optional)
1/2 cup of salsa, plus more for garnish
sour cream for garnish
cilantro for garnish
lime wedges for garnish

Sautee onions and garlic until aromatic. Add curry just to toast/carmelize. Deglaze by adding water. Add 1 can of beans, salsa, cumin and any other spices that turn you on and simmer until everything smells irresistible. Add the other can of beans and coconut milk to a blender or food processor and puree. Add the puree to the soup pot and cook on low, stirring occasionally to ensure the soup isn't sticking to the bottom. To serve, scoop into individual bowls, and garnish each serving with sour cream, salsa, cilantro and lime wedge.

This is his basic recipe and if you cook regularly you'll be able to figure out how it all comes together. It's delicious and has multi-layered textures and flavors. However, there's always something leftover. Here's the Leftover Makeover for Michael's Black Bean Soup which has thickened while refrigerated overnight, and makes a great breakfast, lunch, anytime meal that's packed with protein and very satisfying:

Eggs with Black Beans and Tortillas
(Serves 1)

1 egg
2 tortillas
1/2 - 1 cup leftover black bean soup
2 Tbsp salsa
cilantro leaves
queso fresco, paneer, or farmer's cheese (any crumbly cheese you like: goat, boursin, whatever works for you)

In a small pot bring 2-3 cups of water (enough to cover an egg) to a boil with 1 Tbsp salt. Add the egg, boil for 1 minute, remove from heat, and let egg continue to cook in the hot water for 4-5 minutes. run egg under wold water, peel, and set aside.

Meanwhile, heat 1 Tbsp of oil in a skillet over medium high heat and lightly brown tortillas on both sides.

Rinse out the egg-cooking pot and gently warm up the leftover black bean soup. You may need to add a few spoonfuls of water if it seems too thick (although you do want it somewhat thick so that it's not soupy or runny).

To Serve: Place tortillas side-by-side on a plate. Top each tortilla with about 2 Tbsp of the black beans. Split the egg in half lengthwise and place each half on top of the beans. Top eggs with about a 1 Tbsp of salsa, crumbled cheese and fresh cilantro leaves.