Black Bean Soup

Originally from Puerto Rico, this black bean soup has found its place all across South and Central America. My interpretation of this classic Latin dish consists of a creamy black bean soup topped with a soft boiled egg and a pico de gallo. When the creamy egg yolk combines with the hearty soup and the acidic salsa, a magical mouthful is created. All Made in less than 30 minutes, this soup can be made by anyone, anytime of the week! This recipe is incredibly healthy, as it is low in cholesterol and high in fiber, protein and slow releasing carbohydrates. This recipe can be made in one pot, making it ideal for quick weeknight dinners. 

Ingredients

  • 1 red onion, chopped
  • 2 tbs vegetable oil
  • 4-5 cloves garlic, minced
  • 1-2 chilies(optional)
  • ½ bell pepper, finely chopped
  • 1 can black beans, lightly drained
  • 2 tsp cumin powder
  • 2 tsp oregano
  • 1 tsp sugar
  • 1 tsp white wine vinegar
  • Juice of 1 lime
  • Stems of ½ bunch of cilantro
  • 2-3 cups vegetable broth, depending on the consistency you want
  • Salt and pepper to taste

Procedure

  • Add the oil, onions, chili, garlic and cilantro stems to a pot on medium-high heat and cook for 3-5 minutes, or until lightly brown
  • Add the cumin, oregano and bell pepper and cook for another 2-3 minutes
  • Add the beans, sugar, vinegar and broth and mix completely
  • Cook on medium low heat for 20-30 minutes
  • After cooked add lime, salt and pepper and puree the mixture using blender
  • Serve with soft boiled eggs, salsa, tortilla chips and olive oil

Chef’s notes:

  • Using the stems of the cilantro is perfect in this context. The stems of most herbs have a strong flavor and shouldn’t be wasted. I add the stems as the start, so that they can continue to impart flavor while the soup is simmering. The soup will eventually be blended, so the woody texture of the stems will disappear
  • Adding sugar and vinegar to a dish like this is not traditional but I believe that it helps brighten the flavors of the dish. The acidity of the vinegar and the sweetness of the sugar pair perfectly with the flavor of black beans
  • Season the soup at the end before serving. If you season the soup before simmering it, the end product will be too salty because the soup will have concentrated during the simmer

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