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!