About the Recipe
This spicy black bean soup is hearty, smoky, and deeply comforting. Dried beans simmer with onion, garlic, bay leaves, spices, vinegar, and soy sauce before being partially blended for a thick, satisfying texture.
Ingredients
Dried black beans
8 cups water, for soaking
9 cups fresh water, for cooking
4 garlic cloves, minced
1 small onion, diced
3 bay leaves
Soy sauce or tamari, to taste
Vinegar, to taste
Ground cumin, to taste
Dried oregano, to taste
Cayenne pepper, to taste
Paprika, to taste
Vegetable bouillon, to taste
Salt and black pepper, to taste
Preferred toppings, for serving
Preparation
Step 1
Rinse the black beans and soak them overnight in about 8 cups water. For a quick soak, bring them to a boil, remove from the heat, cover, and let sit for 1 hour.
Step 2
Drain the beans and discard the soaking water. Add 9 cups fresh cold water.
Step 3
Add the garlic, onion, and bay leaves. Bring to a boil, reduce the heat, cover, and simmer for about 90 minutes, until tender.
Step 4
Discard the bay leaves.
Step 5
Add soy sauce, vinegar, cumin, oregano, cayenne pepper, paprika, bouillon, and more water if needed.
Step 6
Cover and simmer on low for 30 minutes, stirring occasionally.
Step 7
Partially blend the soup with an immersion blender for about 10 seconds, or blend 3 cups and return them to the pot.
Step 8
Season with additional salt, pepper, and cumin to taste.
Step 9
Ladle into bowls and add your preferred toppings.
