It’s been cold here and I was craving something warm and delicious, yet that still had a fresh taste, when I came across a bag of beans in my pantry. I went online for a black bean soup recipe, but after some searching, determined that they all looked bland and watery, or like a plain pot of beans. I didn’t want any of those. Bland and watery also doesn’t make for delicious left overs or left over revamps, so I threw a bunch of stuff in my bean pot, and this is what came out.
- 1 pound dried black beans
- 1 32oz carton low sodium vegetable broth
- 2 cups water
- 5 cloves garlic, minced
- 1 can fire roasted tomatoes
- A handful of cilantro, chopped
- 1 whole medium onion, diced
- 1 whole red bell pepper, seeded and diced
- 1 whole yellow bell pepper, seeded and diced
- 1 whole jalapeño, seeded and diced
- 1 tablespoon salt (more to taste, I also used smoked salt)
- 1 tablespoon chili powder
- 1 tablespoon cumin
- 1 1/2 teaspoon smoked paprika
- 1 tablespoon dry enchilada seasoning (can be found in your bulk spice section at the grocery store)
Bottoms and Tops
- Avocado, sliced
- Lime wedges
- Rice or tortillas
- Sliced, hard chorizo
Prep your beans the way you normally prep them. I like to soak them over night in cold water. Some people like to play fast and loose with the toots and do a quick soak (via boiling). Do what you like here.
Once your beans are soaked, in a medium pot, add beans, vegetable stock, water, onions, tomatoes, and peppers. Bring to a boil, then reduce the heat to low, cover, and simmer for an hour. After an hour, add your salt, chili powder, and other seasonings. Cover and continue simmering for another hour to hour and a half, until there is more darker thick liquid in your spoon, than clearer liquid. Add your chopped cilantro at the very end, then taste for seasoning and add more of what ever you think it needs.
Serve soup (it feels like soup, instead of just a pot of beans, once the tomatoes and cilantro are in there) either on top of some grains or on its own. Add your toppings and make sure not to forget the lime.