Fall means soup weather, or at least the promise that soup weather is in our near future. And one of our favorite soup ingredients is black beans, writes Kelly Brant.
The hearty beans pair so well with many of our favorite flavors — citrus, chile pepper, cumin — and make a rich soup.
It’s easy to reach for canned black beans, and we often do. After all, cooking beans from scratch is time-consuming — the overnight soak, the slow simmer — and results can be inconsistent. But if you’ve ever needed a reason to cook beans from scratch, read Wednesday’s Food section for a tip (and plenty of recipes) for reducing the oligosaccharides that cause the unpleasant side effects associated with eating beans.