spicy black bean soup

i’m pretty sure lou’s heart grows 3 sizes (a la the grinch who stole christmas) when he dips his tortilla chips into this tasty soup.  and it fits my requirements: easy, healthy, delicious.  oh, and black beans are super high in antioxidants so eating this soup is pretty much like slapping cancer in the face or poking heart disease in the eye.  that’s science my friends and you read it here first.  you’re very welcome.  xx- sarah



(recipe after the jump)

the what:

2 cups dried black beans

1 medium yellow onion

2 carrots

4 garlic cloves

2 tablespoons olive oil

3 tablespoons cumin

1/4-1 tsp cayenne pepper  *edit: start with a pinch and add according to your tastes

1/4 tsp cinnamon

sea salt

cilantro & red onion to garnish (optional)

the how:

-sort through beans discarding weird ones, rinse, and then soak overnight in a large bowl with plenty of water

- chop onion and carrots into small cubes and mince garlic

- in a dutch over or other large pot heat olive oil over low heat and add onions

- sauté onions for two minutes and then add garlic and sauté for another 2 minutes

- add cumin, cayenne (more or less depending on how spicy you like things- i always start with less and add more later on once i can taste it), cinnamon and carrots.  sauté another two minutes or until onions are soft and the seasonings are fragrant

-add (drained) black beans and then add water until it’s about 1/2 inch above the beans

- bring to a boil and then lower heat to medium/low.  cover and simmer for 30 minutes (check in and stir once- add water if necessary)

- remove cover and cook an additional 30 minutes or until beans are soft. 

- add salt to taste and now is the time to add more cayenne if you think it needs a bit more kick!

- pour 1/2 – 3/4 of soup into a blender and puree to a consistency you like. combine with the rest of the soup and serve with chopped red onion and cilantro.  we eat ours with tortilla chips and hot sauce.  we’re wild like that. enjoy! 

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Reader Comments

  1. sarah yates|

    @KH, glad you liked it! hmmmm, and my husband said it wasn't hot enough! ha! will make a note to start with a pinch and add so that others don't have the same experience. thanks for letting me know! also, did you add salt before it was cooked? that can slow down the cooking… you can turn the heat up a little next time, it shouldn't take 2 hours. thanks again!!

    Reply
  2. Caroline|

    "oh, and black beans are super high in antioxidants so eating this soup is pretty much like slapping cancer in the face or poking heart disease in the eye": this made my day !

    Reply
  3. sarah yates|

    thanks everyone! @celesteandpear and @starwhite welcome, so happy to have you here!

    Reply
  4. KH|

    I made this last night and it is great. A few notes: I had to simmer the beans for 2 hours in the last stretch. Also, I am a hot/spice LOVER, I grow my own ghost peppers which are 10 thousand times hotter than a tobasco pepper… and the amount of cayenne in this made it almost inedible for my guests! I'd start out with a pinch.

    Reply
  5. lb|

    Just found your website and I am loving all the great recipes! Around how many servings of soup does this make?

    Reply
  6. sarah yates|

    thanks @lb! i want to say maybe 5 servings? i don't know for sure though. all i know is that it doesn't last long in our house! :)

    Reply
  7. Rachel|

    My beans also took about 2 hours to cook. I think next time I will just use medium high heat instead of medium low. I ended up using about 1/4 tsp cayenne and 1 tsp salt. It's got a little kick to it, but not too much. Very tasty! Thanks for the recipe! :)

    Reply