Sekai no Shokutaku

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Black Bean Soup

This recipe for black bean soup is a blend of beans and vegetables inspired by Tex-Mex cuisine.

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Ingredients

ServingsServes 12Original: Serves 12
  • dried black beans, dried6 cup
  • bay leaves5
  • red bell pepper, diced1
  • green bell pepper, diced1
  • chili powder1 teaspoon
  • cumin1 teaspoon
  • garlic, minced7 clove
  • jalapeños, finely chopped (to taste)1–2
  • onions, diced1 1/2 large
  • red wine vinegar1 tablespoon
  • salt and pepper, to taste
  • chopped cilantro, chopped1/2 cup
  • sour cream, for garnish1 cup

Method 11 steps

  1. Pick over the beans.

  2. Place in large bean pot and add water to cover by at least 2 inches (~5 cm).

  3. Soak overnight, then change water.

  4. Bring beans to a boil. Reduce heat, then simmer until beans start to soften, around ½ hour.

  5. Add bay leaves, bell peppers, chili powder, cumin, garlic, jalapeños, onions, and red wine vinegar.

  6. Add salt and pepper to taste.

  7. Simmer ½ to 1 hour, until beans are soft.

  8. Take out bay leaves.

  9. Stir in cilantro.

  10. Add some sour cream.

  11. Serve.

Ingredients in this dish

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