Ingredients with Measurements:
- 1 pound dried black beans
- 1 large onion, chopped
- 4 garlic cloves, minced
- 2 tablespoons olive oil
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1 teaspoon smoked paprika
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 4 cups chicken or vegetable broth
- 1 cup water
- 1/4 cup chopped fresh cilantro
- 1 lime, cut into wedges
Special Equipment Needed:
- Large pot
- Immersion blender or regular blender
Step-by-Step Instructions:
1. Rinse the black beans and soak them overnight in a large pot with enough water to cover them by 2 inches.
2. Drain the beans and rinse them again.
3. In the same pot, heat the olive oil over medium heat. Add the onion and garlic and cook until softened, about 5 minutes.
4. Add the cumin, oregano, smoked paprika, salt, and black pepper. Stir to combine.
5. Add the beans, broth, and water. Bring to a boil, then reduce the heat to low and simmer for 1 1/2 to 2 hours, or until the beans are tender.
6. Remove about 2 cups of the soup and blend it until smooth using an immersion blender or regular blender. Return the blended soup to the pot and stir to combine.
7. Serve hot with chopped cilantro and lime wedges.
- Time:
Preparation time: 10 minutes (plus overnight soaking time)
- Cooking time: 1 1/2 to 2 hours
Temperature:
- Simmer over low heat
Serving size:
- 6 servings
Nutritional information:
- Calories: 227
- Fat: 5g
- Carbohydrates: 35g
- Protein: 13g
- Fiber: 12g
Substitutions for ingredients:
- Black beans can be substituted with pinto beans or kidney beans.
- Smoked paprika can be substituted with regular paprika or chili powder.
- Cilantro can be substituted with parsley or green onions.
Variations:
- Add diced tomatoes, bell peppers, or carrots for extra flavor and nutrition.
- Top with shredded cheese, sour cream, or avocado for a creamy texture.
- Use vegetable broth instead of chicken broth for a vegetarian or vegan version.
Tips and Tricks:
- Soaking the beans overnight will reduce cooking time and make them easier to digest.
- If the soup is too thick, add more water or broth to thin it out.
- Leftover soup can be frozen for up to 3 months.
Storage Instructions:
- Store leftover soup in an airtight container in the refrigerator for up to 5 days.
Reheating Instructions:
- Reheat the soup in a pot over medium heat until heated through.
Presentation Ideas:
- Serve the soup in individual bowls and garnish with chopped cilantro and lime wedges.
Garnishes:
- Chopped cilantro
- Lime wedges
- Shredded cheese
- Sour cream
- Avocado
Pairings:
- Cornbread
- Tortilla chips
- Quesadillas
Suggested Side Dishes:
- Green salad
- Grilled vegetables
- Rice
Troubleshooting Advice:
- If the beans are still hard after cooking for 2 hours, continue cooking until tender.
- If the soup is too thin, blend more of it until smooth to thicken it up.
Food Safety Advice:
- Make sure to soak the beans overnight and discard the soaking water to reduce the risk of food poisoning.
- Store leftover soup in the refrigerator within 2 hours of cooking.
Food History:
- Menonita Sopa de Frijoles is a traditional Mexican soup made with black beans and spices.
Flavor Profiles:
- Earthy
- Smoky
- Spicy
- Tangy
Serving Suggestions:
- Serve hot with tortilla chips or cornbread for a hearty meal.
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