Photograph of the finished Black bean soup

Mexico · Súp đậu đen

Black bean soup

40 min Hands-on time + 8 hr waiting
EasyDifficulty
5 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Black beans Black beans 11.3 oz
  • Photograph of Onion Onion 2
  • Photograph of Garlic Garlic 8 cloves
  • Photograph of Ground cumin Ground cumin 0.4 oz
  • Photograph of Chipotle in adobo Chipotle in adobo 1.4 oz
  • Photograph of Olive oil Olive oil 2 ⅔ tbsp
  • Photograph of Lime Lime 2
  • Photograph of Coriander Coriander 0.7 oz

Method

  1. 1 Soak the black beans for 8 hours until they swell, then rinse and drain.
  2. 2 Sauté the chopped onions and garlic in olive oil until fragrant.
  3. 3 Add cumin powder and chipotle peppers, stir for 1 minute to release the aroma.
  4. 4 Add the black beans and broth, bring to a boil, then simmer for 25 minutes until the beans are tender.
  5. 5 Blend half the pot of soup until thickened, squeeze in some lemon juice, and sprinkle with cilantro before serving.

With an appliance

  • Pressure cooker 28 min

    Replace step 4: with the soaked beans, cook under high pressure for 8 minutes, then let it cool naturally for 8 minutes; the beans will soften more evenly and take about 9 minutes less than simmering in an open pot, no stirring needed. Only blend the soup after the pressure has completely dissipated.

Start cooking