Black Bean Soup

I was originally trying to duplicate the cumin flavored black bean side I've had in Mexican restaurants, but ended up with this soup.

This can be made vegetarian without the bacon and substituting chicken with vegetable stock.

Ingredients Directions

  • 3-4 slices of bacon
  • 1 yellow onion
  • 2-3 cloves of garlic, crushed
  • 2-3 tbsp tomato paste
  • 2 tbsp cumin powder
  • 2 tbsp chili powder
  • Cayenne or chipotle powder, to taste
  • Black pepper
  • 1 15 oz can of black beans, partially drained)
  • 2-3 tbsp (or 1 small can) green chilies
  • A splash of vinegar
  • 12 oz beef stock
  • Salt to taste (depends a lot on the stock)

  1. Dice up the bacon and cook in a pot over medium heat until rendered and lightly crispy, remove with a slotted spoon and set aside.
  2. In the rendered bacon fat (remove some if excessive or add oil if very lean) start cooking the onion to soften.
  3. Add the garlic and cook an additional 1-2 minutes.
  4. Add the tomato paste and fry for 1-2 minutes.
  5. Add the spices, salt, and black pepper and cook for 30 seconds.
  6. Add the black beans, green chilies, cooked bacon, water, and stock.
  7. Cook covered on low heat for at least 45 minutes, this is the amount of time needed for everything to come together. No more than an hour is necessary.

Notes

If I don't have green hatch chilies available I've substituted green salsa, or salsa verde.

Out of season I'll buy the large jars of hatch chilies and freeze the excess in large ice cube trays.

Original Recipe

  • phook

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recipes/black_bean_soup.txt · Last modified: 2021/06/19 14:32 (external edit)

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