Ingredients with Measurements:
- 2 cups dried black beans
- 1 onion, chopped
- 4 garlic cloves, minced
- 1 green bell pepper, chopped
- 2 tablespoons olive oil
- 1 tablespoon ground cumin
- 1 teaspoon dried oregano
- 1 teaspoon smoked paprika
- 1 bay leaf
- 6 cups vegetable broth
- Salt and black pepper to taste
- 1 lime, cut into wedges
- Fresh cilantro leaves, chopped
Special equipment needed:
- Large pot
- Immersion blender or regular blender
Step-by-step instructions:
1. Rinse the black beans and soak them in water overnight.
2. Drain the beans and rinse them again.
3. In a large pot, heat the olive oil over medium heat.
4. Add the onion, garlic, and bell pepper. Cook until the vegetables are soft and fragrant, about 5 minutes.
5. Add the cumin, oregano, smoked paprika, and bay leaf. Cook for 1 minute, stirring constantly.
6. Add the black beans and vegetable broth. Bring to a boil, then reduce the heat to low and simmer for 1 hour or until the beans are tender.
7. Remove the bay leaf and discard it.
8. Using an immersion blender or regular blender, puree the soup until smooth.
9. Season with salt and black pepper to taste.
10. Serve hot with lime wedges and chopped cilantro.
- Time:
Preparation time: 10 minutes
- Cooking time: 1 hour and 10 minutes
Temperature:
- Simmer over low heat
Serving size:
- 6 servings
Nutritional information:
- Calories: 230
- Fat: 5g
- Carbohydrates: 37g
- Protein: 13g
- Fiber: 13g
Substitutions for ingredients:
- You can use any type of dried beans instead of black beans.
- You can use chicken or beef broth instead of vegetable broth.
- You can use red or yellow bell pepper instead of green bell pepper.
Variations:
- Add diced tomatoes, corn, or carrots for extra flavor and texture.
- Top with sour cream, shredded cheese, or avocado slices.
- Serve with tortilla chips or crusty bread.
Tips and tricks:
- Soaking the beans overnight will help them cook faster and more evenly.
- If the soup is too thick, add more broth or water to thin it out.
- If the soup is too thin, simmer it for a few more minutes to reduce the liquid.
- Taste and adjust the seasoning before serving.
Storage instructions:
- Store the soup in an airtight container in the refrigerator for up to 5 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 with lime wedges and chopped cilantro on top.
Garnishes:
- Lime wedges and chopped cilantro
Pairings:
- Serve with a side salad or grilled vegetables.
Suggested side dishes:
- Grilled corn on the cob
- Roasted sweet potatoes
- Garlic bread
Troubleshooting advice:
- If the soup is too thick, add more broth or water to thin it out.
- If the soup is too thin, simmer it for a few more minutes to reduce the liquid.
Food safety advice:
- Make sure to soak the beans overnight and cook them thoroughly to avoid any digestive issues.
Food history:
- Sopa de Frijoles is a traditional Mexican soup made with black beans and a variety of spices.
Flavor profiles:
- Smoky, earthy, and slightly spicy
Serving suggestions:
- Serve hot with lime wedges and chopped cilantro on top.
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Region: Mexican