Black Bean Soup

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If you miss the smoky flavor from a ham bone or smoked bacon, a canned chipotle chili will do the trick!

For extra flavor, a no-sodium broth may be used instead of water.

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  • 6

Ingredients

  • 1 pound dried black beans
  • 2 tbsp extra-virgin olive oil
  • 1 large onion, cut into 1/2-inch dice
  • 4 large cloves of garlic, peeled and crushed
  • 3 quarts water
  • 2 bay leaves
  • 1 small dried red chili pepper
  • 2 tbsp ground cumin
  • 1 tbsp dried oregano
  • 4 large sprigs of cilantro (with roots, if possible)
  • 4 tbsp chopped flat-leaf parsley
  • Salt, to taste
  • Freshly ground black pepper, to taste
  • 1 red bell pepper, cored, seeded and cut into 1/4-inch dice
  • 2 tsp brown sugar
  • 1/4 cup chopped fresh cilantro leaves
  • Cooked white rice, for serving (optional)
  • 6 thin slices of lime, for garnish
  • 1 cup sour cream, for garnish (optional)

Preparation

Step 1

Pick over the beans, discarding any stones. Soak them overnight, covered with 2 inches of water. Drain the beans and rinse several times in cold water. Set aside.

Place the oil in a large, heavy pot over medium heat, add the onion and cook for 15 minutes or until wilted, adding the garlic during the last 5 minutes.

Add the reserved beans, water, bay leaves, dried chili, cumin and oregano. Gently bruise the stems and roots of the cilantro sprigs. Tie them together with kitchen string and add to the pot along with 2 tablespoons chopped parsley.

Bring the liquid to a boil, reduce heat to medium and simmer, uncovered, for 1 1/2 hours, reducing the heat if necessary. Skim any foam that rises to the surface.

Discard the cilantro and bay leaves. Remove 2 cups of the soup along with the garlic cloves and puree in a food processor. Stir the puree back into the soup. Season with salt and pepper.

Add the bell pepper, sugar, 2 tbsp of sherry, lime juice, the remaining 2 tbsp parsley and the chopped cilantro.

Cook for 30 minutes. Serve in bowls as soup or over white rice. Garnish each serving with a slice of lime and a drizzle of sherry. If desired, add a dollop of sour cream.

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