Soups

Recipes Filter

» Search

Back-in-black bean soup

Ellise Pierce / The Cowgirl Chef
Paris, France

Back-in-black bean soup - Ellise Pierce / The Cowgirl Chef

EnlargeEnlarge

Ingredients

  • 1 pound dried black beans
  • 2–3 red bell peppers
  • 1 medium white onion
  • 3–4 cloves garlic
  • Sea saltBlack pepper
  • Olive oil
  • Optional ingredients: ½ teaspoon cumin; 1–2 fresh jalapeños, finely chopped. Note: I don't use the cumin and jalapeños, but many people like to add them for a spicier version.

Directions

I've come up with a couple of recipes for black beans, and this one, the most pared-down of the two, is what I like best, because this recipe then serves as a great base for so many other things that you can do with black beans. Besides puréeing them for a delicious soup, you can also make refried beans, black-bean cakes, black-bean dip, and black-bean salsa.

Soak beans overnight in lots of water. Drain well in a colander.

When ready to cook the beans, chop onion into ¼-inch dice and mince garlic. Put onion and garlic in cold soup pot with a drizzle of olive oil at the bottom. Turn on heat to medium-high and let cook just until onions become translucent — about 10 minutes.

Add red bell peppers, black beans, and enough water to cover beans by about 4 inches.

Let the beans come to a boil; then turn down heat to low and let cook for 2–3 hours.

Alternatively, you may cook the beans in a slow cooker on low for 5–6 hours.

To make the soup, purée all or part of the beans in a blender or with a stick blender to make smooth.

Serve with a dollop of sour cream, pieces of avocado, pico de gallo, or all three.

The Cowgirl Way: Do NOT salt the beans until after they're cooked (otherwise, the skins will harden and the beans will be a disaster).


• Also on C&I: Fall is in the air and soup is in the kitchen

subscribe