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Spicy Black Bean Soup

Posted on December 19, 2011.



2 cups dried black beans
1/2 white onion, quartered
4 large garlic cloves, cut in half
4 large fresh sprigs of cilantro
2 cans chipotle, chopped
6 plump green onions, diced
4 cups of chicken broth
1 tablespoon fresh pork lard
2 teaspoons sea salt
1 cup crema


Place beans in a large pot with 4 cups of hot water and 4 cups of chicken broth. Mix in the onion, garlic, and lard. Bring pot to a boil, then reduce heat, partially cover, and cook until tender (at least 2 hours). Note: Add water as necessary to keep liquid just above the height of the beans.

Turn off the heat and stir in the chipotles. Using a hand blender, puree the beans in the pot, forming a smooth and thick consistency. Note: Use caution when blending hot liquids. Add more water as necessary.

Return heat to medium to low and stir in the cilantro and salt to taste. Stir constantly to prevent sticking. When soup begins to bubble, reduce to simmer for at least 30 minutes, stirring occasionally.

Serve in bowls garnished with crema and diced onions. Recommend serving over rice.


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Posted By: Chief Foodie Officer