Jacques Pépin is a hero in the kitchen and beyond, and just about everyone agrees he’s as kind as he is talented. Steve was thrilled to meet Jacques and his daughter, Claudine, at his 90th birthday celebration in Napa. Through the Jacques Pépin Foundation, they support free culinary and life-skills training that helps people build confidence and find work in the food service industry.

From the Pépin Foundation: "Black bean soup has long been a favorite in the Pépin household. Inspired by Jacques’ wife Gloria’s Cuban and Puerto Rican roots, the soup has evolved over the years, including a version served at his restaurant La Potagerie in the 1970s. The best part? Making it your own with plenty of toppings."
 
A full video of him preparing the soup can be seen here.

• 1 pound dried black beans, such as Rancho Gordo Midnight Black Beans, sorted to remove any stones or any broken pieces
• 2 quarts water, plus more if needed
• 1 quart chicken or vegetable stock
• ½ cup uncooked white or brown rice
• ½ teaspoon ground cumin
• ½ teaspoon chili powder
• 1 teaspoon fine sea salt
• 1 large bunch cilantro stems, chopped (reserve the leaves for topping)
• 2 cups salsa, mild, medium or hot
• 1 leek, coarsely chopped
• 2 cups coarsely chopped onion
• 6 cloves of garlic, peeled
• Toppings of your choice: sliced banana, chopped hard-boiled egg, diced white onion, extra-virgin olive oil, red wine vinegar and Tabasco sauce

Serves 12

1. Rinse the beans under cold water and put in a large pot. Pour in the water and stock, followed by the rice, cumin, chili powder and salt. Bring to a boil, reduce the heat to a simmer, cover and cook until the beans are just tender, 1½ to 2 hours.
2. Stir in the cilantro stems, salsa, leek, onion and garlic. Taste and adjust the seasoning. Return to a boil, then reduce the heat to a simmer and continue to cook for 1 hour more.
3. Once the beans are very tender, adjust the consistency, adding 1½ to 2 cups of stock or water to loosen if it’s too thick. Using an immersion blender, blend for a few seconds to add a creamy texture to the soup, although there should still be some whole beans remaining. Alternatively, transfer a few cups of the soup to a blender and blend until smooth before returning back into the soup.
4. Serve in warm bowls with your choice of toppings.

Note: Variations of Black Bean Soup can be found in Jacques Pépin Cooking My Way by Jacques Pépin, courtesy of HarperCollins Publishers ©2023; Essential Pépin by Jacques Pépin, courtesy of HarperCollins Publishers ©2011; Jacques Pépin Celebrates by Jacques Pépin, published by Alfred A. Knopf ©2001; and Cooking with Claudine by Jacques Pépin, published by KQED Books ©1996