Black Bean Soup with Sichuan Peppercorns and 5 Spice

Directions

• Heat a large dutch oven over medium heat and add the sichuan peppercorns. Toast, stirring regularly, until intensely fragrant, about 2 minutes. Careful not to burn. Turn the heat off and remove the peppercorns from the pot. Use a spice grinder, blender, or food processor to grind into a fine powder. Set aside.
• Heat the dutch oven again over medium heat. Coat the bottom of the pot with olive oil, then add the onions. Saute until soft and starting to brown, about 4 minutes,
• Add the carrots and garlic, and saute for another 2 minutes.
• Add the ground peppercorns, along with the 5 spice, chili flakes, and cumin. Saute, stirring regularly, for about a minute.
• Add the beans and stir to coat fully in the spices. Saute for about a minute.
• Add the water along with the better than bouillon paste and bring to a boil. Cover partially, then reduce to a simmer. Simmer, stirring regularly, until the broth thickens and the beans are tender, about 2 hours.
• If the soup still looks particularly watery at the 2 hour mark, turn up the heat and boil rapidly to reduce and thicken the sauce slightly. It will thicken more when you puree.
• Remove from heat and use an immersion blender to partially blend the soup– you want to thicken the broth while still leaving some of the black beans whole.
• Add the Worcestershire sauce and taste. Add additional salt (or more Worcestershire sauce) if needed. (Note: you will need to add a significant amount of salt if you do not use the better than bouillon base).
• Serve with a dollop of creme fraiche (or avocado), sliced scallions, and a sprinkle of togarashi.