Black Bean Soup
This recipe for black bean soup is a blend of beans and vegetables inspired by Tex-Mex cuisine.
Total Time
Soaking: Overnight Cooking: 2 hours
Servings
12
Cook Time
2 hours
6 cups dried black beans
5 bay leaves
1 red bell pepper, diced
1 green bell pepper, diced
1 teaspoon chili powder
1 teaspoon cumin
7 cloves garlic, minced
1 or 2 jalapeños, finely-chopped (to taste)
1½ large onions, diced
1 tablespoon red wine vinegar
Salt and pepper to taste
½ cup chopped cilantro
1 cup sour cream for garnish
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.
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.
1 hour
Take out bay leaves.
Stir in cilantro.
Add some sour cream.
Serve.