Ingredients with Measurements:
- 1 pound dried black beans, rinsed and sorted
- 1 large onion, chopped
- 1 green bell pepper, chopped
- 4 cloves garlic, minced
- 2 tablespoons olive oil
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1 bay leaf
- 6 cups water
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 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. In a large pot, heat the olive oil over medium heat. Add the onion, bell pepper, and garlic and sauté until softened, about 5 minutes.
2. Add the cumin, oregano, and bay leaf and stir to combine.
3. Add the black beans and water to the pot and bring to a boil.
4. Reduce the heat to low and simmer for 2-3 hours, or until the beans are tender.
5. Remove the bay leaf from the pot.
6. Using an immersion blender or regular blender, puree the soup until smooth.
7. Season with salt and black pepper to taste.
8. Ladle the soup into bowls and garnish with chopped cilantro and a lime wedge.
Time:
Preparation time: 10 minutes
Cooking time: 2-3 hours
Temperature:
Simmer on low heat
Serving size:
6-8 servings
Nutritional information:
Calories: 250
Fat: 4g
Carbohydrates: 42g
Protein: 14g
Fiber: 14g
Sodium: 400mg
Substitutions for ingredients:
- You can use canned black beans instead of dried black beans. Use 4 cans (15 ounces each) of black beans, drained and rinsed.
- You can use vegetable broth instead of water for a richer flavor.
Variations:
- Add diced ham or cooked chorizo to the soup for a meatier version.
- Top the soup with shredded cheese, sour cream, or diced avocado for added flavor and texture.
Tips and tricks:
- Soak the dried black beans overnight to reduce the cooking time.
- If the soup is too thick, add more water or broth to thin it out.
- For a spicier version, add a chopped jalapeño pepper or a dash of hot sauce.
Storage instructions:
Store the leftover soup in an airtight container in the refrigerator for up to 4 days.
Reheating instructions:
Reheat the soup on the stovetop over low heat, stirring occasionally, until heated through.
Presentation ideas:
Serve the soup in colorful bowls and garnish with chopped cilantro and a lime wedge.
Garnishes:
Chopped cilantro and lime wedges
Pairings:
- Serve the soup with warm corn tortillas or crusty bread.
- Pair the soup with a crisp green salad or a side of rice and beans.
Suggested side dishes:
Warm corn tortillas, crusty bread, green salad, rice and beans
Troubleshooting advice:
- If the soup is too thick, add more water or broth to thin it out.
- If the soup is too thin, simmer it for a few more minutes to reduce the liquid.
Food safety advice:
- Always rinse and sort the dried black beans before using them.
- Make sure the soup reaches a temperature of 165°F before serving.
Food history:
Sopa de Frijoles Negros is a traditional Mexican soup made with black beans, onions, garlic, and spices. It is a hearty and flavorful dish that has been enjoyed for generations.
Flavor profiles:
Sopa de Frijoles Negros has a rich and savory flavor with hints of cumin, oregano, and garlic. The black beans add a creamy texture and earthy flavor to the soup.
Serving suggestions:
Serve the soup as a main course for lunch or dinner, or as a starter for a Mexican-themed meal.
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Region: Mexican