Back-in-black bean soup
This recipe serves as a great base for so many other black bean creations. Besides puréeing them for a delicious soup, you can also make refried beans, black-bean cakes, black-bean dip, and black-bean salsa.
- 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 jalape"os, finely chopped. Note: I don't use the cumin and jalape"os, but many people like to add them for a spicier version.
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).
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