Black Bean Soup with Cumin and Tomatoes

Rich, flavorful, and healthy are three words rarely used together in describing a dish, but this Black Bean Soup with Cumin and Tomatoes recipe from The Boston Globe proves that it is indeed possible. To save time, you may wish to soak the black beans overnight so they are ready to cook when you are. Traditionally black bean soup is garnished with a float of rum or sherry, which suggests in the wine world that a dry sherry is a classic pairing. It’s certainly an option.

Beyond the “classic” combination, a Malbec from Argentina or a Shiraz or Syrah will hold up to the bold flavors of the beans, the spice of the hot red pepper flakes and the pungency of the cumin, a dominant flavor of the soup. The Malbec will be leaner and “Old World” winey, whereas the Shiraz will bring more fruit to the table that will pair nicely with the sweetness of the onions and tomatoes. Though a red seems more natural for this hearty soup, white wine enthusiasts may wish to uncork an unwooded (no oak) Sauvignon Blanc from California to cut through the rich beans and add an element of brightness similar to that of the rum float. For the complete recipe, please visit http://www.boston.com. --Felicia Sherbert