Ingredients with Measurements:
- 1 pound dried black beans, rinsed and soaked overnight
- 1 large onion, chopped
- 1 green bell pepper, chopped
- 1 red bell pepper, chopped
- 4 garlic cloves, minced
- 2 tablespoons olive oil
- 1 tablespoon ground cumin
- 1 tablespoon dried oregano
- 1 teaspoon smoked paprika
- 1 bay leaf
- 6 cups vegetable broth
- Salt and black pepper to taste
- 1/4 cup fresh cilantro, chopped
- 1 lime, cut into wedges
Special equipment needed:
- Immersion blender or regular blender
Step-by-step instructions:
1. Drain and rinse the soaked black beans and set them aside.
2. In a large pot, heat the olive oil over medium heat. Add the chopped onion, green and red bell peppers, and minced garlic. Cook for 5-7 minutes or until the vegetables are soft and fragrant.
3. Add the cumin, oregano, smoked paprika, and bay leaf to the pot. Stir well and cook for another minute.
4. Add the soaked black beans and vegetable broth to the pot. Bring to a boil, then reduce the heat to low and simmer for 1-2 hours or until the beans are tender.
5. Remove the bay leaf from the pot. Using an immersion blender or regular blender, puree about half of the soup until smooth. Return the pureed soup to the pot and stir well.
6. Season the soup with salt and black pepper to taste. Add more vegetable broth if the soup is too thick.
7. Serve the soup hot, garnished with chopped cilantro and a lime wedge on the side.
Time:
Preparation time: 15 minutes
Cooking time: 1-2 hours
Temperature:
Simmer over low heat
Serving size:
6-8 servings
Nutritional information:
Calories: 240
Fat: 5g
Carbohydrates: 38g
Protein: 14g
Fiber: 14g
Sodium: 740mg
Substitutions for ingredients:
- You can use canned black beans instead of dried beans, but reduce the cooking time to 30-40 minutes.
- You can use chicken or beef broth instead of vegetable broth.
- You can use fresh or dried herbs instead of dried oregano.
Variations:
- Add diced ham or bacon to the soup for a meaty version.
- Add chopped tomatoes or tomato paste for a richer flavor.
- Add diced sweet potatoes or butternut squash for a sweeter taste.
Tips and tricks:
- Soaking the black beans overnight will help them cook faster and more evenly.
- Use an immersion blender for a smoother texture, or a regular blender for a chunkier soup.
- Serve the soup with a dollop of sour cream or Greek yogurt for extra creaminess.
Storage instructions:
Store the leftover soup in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the soup in a pot over low heat, stirring occasionally, until heated through.
Presentation ideas:
Serve the soup in individual bowls, garnished with chopped cilantro and a lime wedge on the side.
Garnishes:
Chopped cilantro, lime wedges, sour cream or Greek yogurt, diced avocado, shredded cheese, croutons.
Pairings:
Crusty bread, cornbread, rice, plantains.
Suggested side dishes:
Grilled chicken or fish, roasted vegetables, salad.
Troubleshooting advice:
- If the soup is too thick, add more vegetable broth or water until you reach the desired consistency.
- If the soup is too thin, puree more of it until you get a thicker texture.
Food safety advice:
Make sure to soak the black beans overnight and cook them thoroughly to avoid any digestive issues.
Food history:
Black bean soup is a traditional dish in many Latin American countries, including Cuba, where it is often served with rice and plantains.
Flavor profiles:
The soup is savory, smoky, and slightly spicy, with a hint of sweetness from the bell peppers.
Serving suggestions:
Serve the soup as a main course with rice and plantains, or as a starter for a Latin American-themed dinner party.
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Region: Cuban