Day 7 Dinner - Black Bean Soup with Poached Egg and Kale Chips

A few years ago, Obe, my dad and I were in Estes Park and decided to stop at this cute little Costa Rican restaurant called Pura Vida for lunch.  I ordered a cup of black beans and they brought it to me with a poached egg floating on the top.  Now I am hooked for life!  The egg adds a lovely texture and luxurious richness to the soup, and as you break the yolk it slowly oozes that liquid culinary gold into the bowl, making each spoonful just heavenly. 

 

Since I like to sneak greens into my dinner as often as possible, a side of kale chips accompanies this meal.  They are crispy, flavorful, and really, really good for you.  Once you've tried them, you may never want to buy a bag of potato chips ever again!  Avoid the very thick-leaf Kale varieties for this recipe.  I used Lacinato Kale because it has thinner leaves and makes a more crispy chip. 

Black Bean Soup with Poached Egg and Kale Chips
serves 6

2 cups dried black beans, picked through and rinsed
2 T olive oil
1 yellow onion, diced
2 celery stalks, diced
4 cloves garlic, minced
3 cups vegetable stock or water
1/4 tsp cayenne
1/2 tsp coriander
dash cinnamon
1/2 bunch cilantro leaves
6 eggs
1/4 cup white vinegar

Kale Chips:
2 bunches kale, washed well, stems removed and torn into chip-sized pieces
2 tsp olive oil
salt and pepper to taste

Cook black beans in plenty of water in a pressure cooker set to high until very tender, about 30 minutes.  If you don't have a pressure cooker, use a regular pot, covered, and adjust cooking time accordingly.  Drain beans in a colander and set aside. 

In a large pot, heat 2 T olive oil over medium heat.  Add onions and celery and saute until soft, about 8 minutes.  Add garlic and saute an additional minute.  Add beans and vegetable stock and bring to a boil.  Reduce heat to a simmer and add spices.  Puree soup with an immersion blender (or, puree in batches in a blender or food processor).  Keep on low heat until ready to serve.

Make kale chips:  Preheat oven to 350 degrees.  Dry kale pieces thoroughly in a salad spinner and toss with olive oil and salt to taste.  Line two baking sheets with parchment paper and spread kale pieces out in a single layer.  Bake until the leaves become crispy, but not brown, about 10 minutes.

While chips are baking, poach the eggs:  Spray a large saute pan with cooking oil (or coat with a little bit of olive oil) and fill with about three inches of water.  Add white vinegar and bring to a simmer.  Adjust heat so that steam is rising from the water but it is not bubbling.  Crack each egg into a small cup and gently pour the egg into the water.  Cook until whites look very firm but yolk is still runny, about 3 or 4 minutes.

Portion soup into bowls and place one poached egg into each bowl.  Top with cilantro leaves and serve with kale chips on the side.