Cant you get danish or whatever euro your ancestors are from citizenship based on your ethnicity?

Not a "recipe" per se, but here's how I make it with possible substitutions. Note this is with dried black beans and there's no soaking step. I like using dried beans because then they absorb way more flavor and you choose exactly what this flavor is.

Interpret this is loosely as you like, you can see it's dried beans boiled a long time with extra stuff added for spice.

Time: 3 hours

Ingredients

• 16 oz dried black beans

• 1-3 quarts stock/broth of your choice. I use Better than Bouillon paste

• 1 large onion, white or yellow

• garlic cloves or whole bulb, to taste

• optional chili peppers: canned chipotle chiles in adobo, fresh jalapenos, etc

• dried spices: 3 tsp cumin (I really like cumin), 2 tsp oregano, 1 tsp paprika, maybe other stuff if you like

• optional protein add-in, 8 oz - 1 lb: paneer cubes, queso de freir, chorizo, ground beef, ground turkey. I like a bean-forward stew with occasional bites of meat so I use around 8 oz of meat or cheese

Directions

1. Boil stock/broth or a pot of water if using bouillon. Rinse black beans in a strainer, then add to pot. Top off with more water if the black beans are not submerged. Return to a boil on high

2. Dice onions, garlic, and chili peppers if using. Add all to pot, then turn heat to a low simmer.

3. Cover and simmer at least two hours, up to 3 hours. Check every 30 minutes to stir and to add more water wheen needed so beans are always covered. Over the course of this time, the beans will float to the top, then sink, then begin to fall apart. The aromatics will mostly dissolve.

4. Poke the beans the spoon or something. If they're mushy and the skins are falling off, you are ready for the next step. Otherwise, keep simmering.

5. When beans are ready, turn off heat. Using an immersion blender or countertop blender, blend about half the soup until it's completely homogeneous. Add more water for desired thinness, I like my stew thick. Return blended soup to pot.

6. If you're using raw meat, cook it now (probably in a separate pan to give it browning). Add cooked protein or cubed cheese to pot.

7. Taste the soup. Add dried spices, adjusting based on taste test

8. Return to simmer for 30 min to 1 hr

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