Black Bean, Tomatillo and Poblano Soup

Some people pair food with wine. Others pair it with a perfectly complementary table setting. I pair food with music. I’m constantly seeking out new flavors in food, and I’m on a parallel journey to discover new sounds in music.

I’ve decided to share music pairings with each recipe. A song whose spirit captures the spirit of the dish. This song by Cayucas is sunny, etherial, bright, and poppy. It feels like lazy days in the beachy sunshine, eating tacos from a street vendor. This hearty Mexican soup is like a winter remedy for missing that moment of summertime.

This black bean, tomatillo and poblano soup is so easy to make — just throw a few cans into a pot — but a few extra ingredients really make it sing. The roasted poblano pepper and sweet tomatillos add firey and tart elements with great contrast and great balance.

I know that tomatillos aren’t in season right now, but our Whole Foods had some for sale. If they’re not available where you are, a little bit of salsa verde or diced green chilis would add a similar element. Tomatillos have a unique, tart flavor that is hard to match, but those options would give something similar to the soup.

When you curl up with a big bowl of black bean, tomatillo and poblano soup and watch the snowflakes fall, I hope you’ll think of the summer fondly!