YOUR HEALTHY PLATE: Spicy Black Bean Soup

I’m trying to get you to eat more beans, in case you can’t tell. Peasant food, rustic. Old-fashioned. From the old country. Why did they eat so many beans? Beans are the only food on the planet that’s rich in both fiber and protein. This makes them very special, filling, nutritious. And inexpensive. So eat your beans! Thank you to Mark Bittman, and How to Cook Everything Fast, for the original version of this recipe. If you use canned beans, dinner can be ready in 15 minutes.

  • 2 Tbsp. olive oil
  • 1 large onion (peeled, chopped)
  • 2 garlic cloves (peeled, minced)
  • 1-2 chipotle chiles in adobo (chopped) [or 2 teaspoons smoked paprika]
  • 1 Tbsp. cumin
  • 4 c. cooked or canned (two 15 oz. cans) black beans, rinsed & drained
  • 4 c. chicken or vegetable stock or water
  • salt and pepper
  • juice of 1 whole lime
  • fresh cilantro and sour cream for garnish

Heat olive oil in large pot over medium heat. Add onion to oil and cook 3-5 minutes until softened, stirring occasionally.

Add garlic and chipotle to pot, including some of the adobo sauce. Stir in cumin.

Add beans, 4 c. stock or water, sprinkle of salt and pepper to pot. Turn heat to high and bring to a boil. Then turn down to medium-low, cover, and simmer until beans begin to break down, 5 to 10 minutes.

Using immersion blender or potato masher, mash or puree about half of the beans, leaving the remainder whole.

Squeeze in lime juice. Taste and adjust seasonings. Serve in bowls, and garnish with cilantro and sour cream. Serves 4.

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