The original recipe from Whitewater Cooks with Friends is called “sopa de black bean with salsa crema”.
My version is slightly less spicy and I go with croutons as a topping, so I dropped the “with salsa crema“…
Ingredients
- 2 cups dried black beans (soak them overnight)
- 2 tbsp vegetable oil
- 2 med onions
- 1 jalapeno pepper
- 3 garlic cloves
- 1 red pepper
- 1 tsp cumin
- 1 tsp coriander
- 1 tsp oregano
- 8 cups chicken stock
- 1 28 oz can tomatoes
- 1/2 cup bbq sauce (any good bbq sauce)
- 2 tbsp lime juice
- 1 cup cilantro (a little less is okay too)
Steps
- Sauté onions in the oil in a soup pot
- Add peppers and spices
- Add stock, bbq sauce & tomatoes
- Drain beans, add beans to pot
- Bring to boil, then simmer for 2 hours (until the beans are soft) or maybe even 3 hours
- Let it cool a bit, then puree with a hand blender – immersion blender
- Add juice, cilantro… Salt and pepper.
Notes
- Top with a few croutons (or sour cream and salsa)
- It freezes really well
- This soup serves 8 to 10
- Black beans are turtle beans (same thing)
- More about Black Beans here and here…
Enjoy!
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