A hearty, satisfying blend of beans and all the right spices -- and spice.
Course: dinner, lunch
Cuisine: American, central american, Mexican
Keywords:: beans, black beans, easy, soup
Servings: 2to 3 quarts
415-ounce cans unsalted black beans, with the liquid
2medium yellow onions, diced
1green bell pepper, diced
minced jalepeño, optional
2ouncesbacon, diced (optional)
4clovesgarlic, peeled and smashed
1quartchicken broth or water
1tablespoonmild chili powder
1 1/2tablespoonscumin powder
1 1/2teaspoonskosher salt, and more to taste
1tablespoon+ 1 teaspoon red wine vinegar or fresh lime juice
Any combination of sour cream (plain Green yogurt as a substitute), cornbread croutons, cilantro, lime wedges, diced red onion, grated cheddar or jack cheese, sliced jalepeño pepper, and sliced scallions
In a soup pot, heat the olive oil over medium heat. Add the onions and bacon and cook, stirring, until the onions are translucent and the bacon fat renders, about 5 to 7 minutes. Pour off some, but not all, of the grease.
Add the garlic, bay leaves, green bell pepper, and some minced jalepeño, if using. Stir for two minutes more. PRO TIP: For a full pot of black bean soup with medium heat, I recommended a full jalepeño pepper, without the seeds. The seeds are very spicy. You can always go up in spice by adding some seeds.
Add the beans with their liquid, oregano, chili powder, cumin, salt, and the broth or water. Stir. Bring to a boil, then lower to a simmer.
Cook, uncovered, for about 30 minutes. Stir occasionally. The liquid will reduce a bit.
Using a food processor, immersion blender, or regular blender, blend half of the soup and return it to the pot. (Be careful -- do not burn yourself!)
Stir in 1 tablespoon of red wine vinegar or lime juice. Taste and adjust seasoning.
Ladle into bowls and serve with toppings of choice.
A recipe from Unpeeled. Copyright 2020. All rights reserved.