Spicy Black Bean Soup

This Southwestern soup is the new black. Prepared with dried black beans, it truly is made from scratch. A healthy, gourmet offering, this is a soup that is guaranteed to bowl you over.

Spicy Black Bean Soup

Ingredients

For 0010 Serving(s)

Recipe

  • 2 cup(s) dry black beans
  • 2 tablespoon(s) olive oil
  • 2 onions, finely chopped
  • 6 garlic cloves, minced
  • 2 teaspoon(s) ground cumin
  • 2 teaspoon(s) chili powder
  • 1 1/2 teaspoon(s) oregano
  • 1/2 teaspoon(s) cayenne pepper
  • 8 cup(s) water
  • 8 cup(s) chicken cooking stock, low sodium (can use instead of water)
  • 1 1/2 teaspoon(s) brown sugar
  • 1 dash(es) salt, to taste
  • 1 dash(es) fresh ground pepper
  • 1/4 cup(s) fresh lime juice
  • 1/2 floz dry sherry
  • 1 tablespoon(s) fresh cilantro, chopped

Directions

    1. Take dry black beans and soak overnight. Boil for one hour, then drain and rinse.
    2. In a large pot, heat oil over medium-high heat. Once hot, place onions, garlic and all the spices and cook until tender, about 10 mins.
    3. Add beans, water or stock, and increase temperature to high heat.
    4. Bring beans to a boil, then lower heat to low and cook, partially covered, for 2 hours.
    5. Check beans frequently and stir often.
    6. At this step, you may need to add more water. If beans look too thick you may add 2-4 cups of water to them.  Bring beans to a boil over high heat, once the are boiling, reduce heat back down to low and cook for another 2 hours. 
    7. Once cooked, Place in a container and refrigerate at least overnight and up to three days. 
    8. Warm in pot and add lime juice. Top with cilantro, sherry and sour cream (optional) if you like.