Black Bean Soup

Image and Recipe Copyright © 2003-2008 Jennifer Iserloh

Three hours is usually enough time for soaking the beans but you can boil them in water if you are in a hurry. I read in Mexican cookbooks that they never soak their beans - do so at your own risk!

Serves 6

Ingredients

1 cup of dried black beans, soaked 3-8 hours in cold water with 1/4 [table spoon?] baking soda
2 quarts low-fat, reduced sodium chicken or vegetable broth
1 small red onion, about a cup chopped
2 tablespoons ground cumin
2 tablespoons sweet chili powder
1/2 teaspoon ground cayenne
3 cloves of garlic, minced
2 tablespoon canola or olive oil
zest of 1 lime
juice of 2 limes
1/2 teaspoon salt

Directions

Drain beans and rinse under cold water. Set aside.

In a large stockpot, heat the oil, over medium-high heat until hot but not smoking. Sauté the red onion until it becomes translucent and soft, about 5-6 minutes. Add cumin, chili, cayenne, and garlic. Continue to cook 2-3 minutes until the spices release their aroma. Increase the heat to high and add the drained beans and 1 1/2 quart of the chicken or vegetable broth. Cover and bring to a boil.

Reduce heat to a simmer and continue cooking until beans are tender and have started to break apart (1–1 1/2 hours). If you want a thicker soup, simmer an additional hour or puree in a blender or food processor. Add additional broth if the mixture becomes too thick. Before serving, season with salt, lime juice, and zest.

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Make It A Meal

Serve with Chipotle Orange Shrimp

Wine Pairing

Pomegranate Margarita