Active Time

　　15 min

　　Total Time

　　35 min

　　This homey soup—a piquant start to a satisfying Mexican-style dinner of tacos or enchiladas, or a main dish when paired with a grilled cheese sandwich and a salad—gets its fire from a chopped jalapeño.

　　

Ingredients

Serves 6 (first course or light main course)

　　2 tablespoons vegetable oil

　　1 medium white onion, finely chopped

　　2 garlic cloves, minced

　　1 fresh jalapeño (2 inches), seeded and minced

　　1 1/2 teaspoons chili powder

　　1 1/4 teaspoons ground cumin

　　1/4 teaspoon dried oregano

　　2 (19-ounces) cans black beans, drained and rinsed

　　3 cups water

　　1 Turkish or 1/2 California bay leaf

　　Accompaniments: chopped cilantro; lime wedges; chopped white onion

　　

Step 1

Heat oil in a 4-to 5-quart heavy pot over medium-high heat until it shimmers, then sauté onion, garlic, and jalapeño with chili powder, cumin, oregano, and 1/2 teaspoon salt until onion is beginning to brown, 6 to 8 minutes. Add beans, water, and bay leaf and simmer, covered, stirring occasionally, until soup has thickened slightly, about 15 minutes.

　　

Step 2

Transfer about 2 cups soup to a blender and purée (use caution when blending hot liquids). Return to pot and reheat over medium-low heat, stirring frequently. Discard bay leaf. Season with salt.