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Classic Black Bean Soup
Traditional dish · Mexican
A hearty and flavorful traditional black bean soup, simmered with aromatics and spices, offering a rich, earthy taste.
Ingredients
- Dried black beans1 pound
- Onion1 large
- Garlic4 cloves
- Bell pepper (any color)1
- Chicken or vegetable broth6 cups
- Cumin2 teaspoons
- Oregano1 teaspoon
- Bay leaf1
- Olive oil2 tablespoons
- Saltto taste
- Black pepperto taste
- Lime1
- Cilantro1/4 cup, chopped
- Sour cream or Mexican crema (optional garnish)for serving
Steps
- 1
Rinse dried black beans and soak them overnight or use a quick soak method.
- 2
Drain and rinse soaked beans. Place in a large pot with fresh water to cover by 2 inches. Bring to a boil, then reduce heat and simmer until tender, about 1-1.5 hours.
- 3
While beans are simmering, finely chop the onion, mince the garlic, and dice the bell pepper.
- 4
In a separate skillet, heat olive oil over medium heat. Add onion and bell pepper and sauté until softened, about 5-7 minutes. Add garlic and cook for 1 minute more until fragrant.
- 5
Once beans are tender, drain most of the cooking liquid, reserving about 4 cups.
- 6
Add the sautéed vegetables, cumin, oregano, and bay leaf to the pot with the beans. Pour in the reserved bean liquid and broth.
- 7
Bring the soup to a simmer and cook for at least 20-30 minutes to allow flavors to meld. Remove the bay leaf.
- 8
For a smoother texture, you can blend a portion of the soup using an immersion blender or by transferring some to a regular blender (be careful with hot liquids).
- 9
Season with salt and black pepper to taste. Stir in the juice of half a lime and most of the chopped cilantro.
- 10
Serve hot, garnished with additional cilantro, a squeeze of lime, and a dollop of sour cream or crema if desired.
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