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Black Bean Soup
This recipe for black bean soup is a blend of beans and vegetables inspired by Tex-Mex cuisine.
Ingredients
ServingsOriginal: Serves 12
- dried black beans, dried6 cup
- bay leaves5
- red bell pepper, diced1
- green bell pepper, diced1
- chili powder1 teaspoon
- cumin1 teaspoon
- garlic, minced7 clove
- jalapeños, finely chopped (to taste)1–2
- onions, diced1 1/2 large
- red wine vinegar1 tablespoon
- salt and pepper, to taste
- chopped cilantro, chopped1/2 cup
- sour cream, for garnish1 cup
Quantities are auto-calculated from the original recipe as a guide. Items without numbers (e.g. “to taste”) are not changed.
Method 11 steps
Pick over the beans.
Place in large bean pot and add water to cover by at least 2 inches (~5 cm).
Soak overnight, then change water.
Bring beans to a boil. Reduce heat, then simmer until beans start to soften, around ½ hour.
Add bay leaves, bell peppers, chili powder, cumin, garlic, jalapeños, onions, and red wine vinegar.
Add salt and pepper to taste.
Simmer ½ to 1 hour, until beans are soft.
Take out bay leaves.
Stir in cilantro.
Add some sour cream.
Serve.
