Revision as of 16:51, 10 May 2024

Black Bean Soup
Relations
Black Bean looking away from the feeder camera.
Breed	Brown Tabby
Coat	Grey & Brown
Sex	Male
Rarity	Unknown
Occupation	Being friends with Sea Urchin Soup (coming promotion)
Appearance	Grey and brown
First known sighting	April 11, 2024.
Parents	Unknown
Siblings	Unknown
Partner	None
Children	None
Other	Friends with Sea Urchin Soup aka "Shat Soup."

Black Bean Soup is a grey and brown male cat from the "Soup Club". He is the first (documented) sighted cat of the feeder, and was first seen on April 11, 2024.

Behavior

Black Bean Soup is a pretty calm cat, and can usually be seen waiting for food. He prefers kibble over snacks, even though he has made a disappointed face when given kibble.

Appearance

Black Bean Soup is a short-haired grey and brown tabby cat.

Sightings

April 2024

April 11, 2024. Black Bean Soup was spotted on this day at an unknown time.
April 15, 2024. At, 05:12 AM (LFT), Black Bean Soup was spotted at the feeder.

(Not every cat sighting is documented.)
(LFT = "Local Feeder Time")

Soup Recipe

Black Bean Soup is also known as "Frijoles negros"

About The Soup

Frijoles negros ('black beans' in Spanish) is a Latin American dish made with black beans, prepared in Guatemala, Cuba, Venezuela (where it is called caraotas negras), Puerto Rico, Mexico, and other nations in Latin America. The black bean, a legume of the species Phaseolus vulgaris, is usually purchased in either canned or dried form. One cup of dried black beans yields approximately 2+1⁄2 cups of cooked beans. Black bean soup (sopa de frijoles negros) is another commonly prepared Cuban favorite. Frijoles negros is typically seasoned with salt, ham hocks, onions and garlic, tomatoes, powdered cumin seeds, oregano and vinegar.

Ingredients

2 tablespoons extra virgin olive oil
2 medium yellow onions, roughly chopped
4 large garlic cloves, crushed and peeled
2 carrots, peeled and roughly chopped
2 (15-ounce) cans black beans, drained and rinsed
4 cups low-sodium chicken broth (or vegetable broth for vegetarian option)
¾ teaspoon oregano
1 teaspoon ground coriander
1¾ teaspoons ground cumin
⅛ teaspoon cayenne pepper
Scant ½ teaspoon salt
2 tablespoons fresh lime juice, from 1 lime
⅓ cup sour cream
Handful chopped fresh cilantro

Instructions

Heat the olive oil over medium heat in a large soup pan. Add the onions, garlic cloves and carrots and cook, stirring occasionally, until onions are soft and translucent, about 8 minutes. Do not brown.
Add the black beans, chicken broth, oregano, coriander, cumin, cayenne pepper and salt and bring to a boil. Reduce the heat, cover and simmer gently for about 15 minutes.
Purée the soup using a hand-held immersion blender until very smooth and creamy. (Alternatively, you can use a standard blender to puree the soup in batches; see note.) Stir in the lime juice and season with salt and pepper to taste. Ladle the soup into bowls and top each bowl with a dollop of sour cream and freshly chopped cilantro.

Note: If using a standard blender, purée the soup in batches, being careful not to fill the jar more than halfway. Be sure to leave the hole in the lid open and loosely cover with a dish towel to allow the heat to escape. Pour the blended soup into a clean pot.

Make-Ahead/Freezing Instructions: The soup will keep nicely in an airtight container in the refrigerator for up to 4 days. It can also be frozen for up to 3 months. Defrost overnight in the refrigerator and then reheat it on the stovetop over medium heat until hot. If the soup is too thick, you can add a little water or broth to thin it to the desired consistency.

^[1] Wikipedia page ^[2] Original Recipe