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Spicy Black Bean Soup
25 mins
2 hrs 35 mins
6
Steps
- For beans: Soak beans in 3 cups of water for 18 hours. After beans have soaked, pour them into a medium pot and add remaining cup of water, thyme and salt. Stir together and lightly boil for about 2 hours or until beans are tender. Remove from heat and set aside.
- For soup: Pour oil into a medium pot and place over medium-high heat. Add onions, garlic, jalapeno, and poblano and sauté for 7 to 8 minutes. Season with salt and pepper. Add oregano cumin. Smoked paprika, chile powder, ginger, and cinnamon and stir together. Continue to sauté for 3 to 4 minutes.
- Stir in cilantro, black beans (including excess liquid) and stock, reduce heat to medium and simmer for about 20 minutes. Lightly season with salt and pepper.
- Pour mixture into a blender and blend (until smooth). Pour mixture back into the pot, simmer for 5 minutes and adjust seasonings.
- Ladle soup into bowls and top with a dollop of sour cream, some roasted corn kernels and cilantro leaves. Serve.
Notes
- **Notes:– You can replace the dry black beans for 2 (15 ounce) cans of black beans, not drained and skip step 1.– When blending hot liquids, its important to remove the center cap to the top and replace it with a kitchen towel to prevent a steam ‘explosion’ for occurring.
Originally published at spoonforkbacon.com. Reproduced for personal collection.
