Spicy Black Bean Soup
This Spicy Black Bean Soup is a protein-rich meal and will leave you full and satisfied. From the delightful taste of the dried oregano, to the heat provided by the cumin, it’s plentiful in flavor too. This delightful dish could become a staple for any occasion, whether at home with family.
(Yield: 8-10 servings)
- 1 pound black turtle beans, soaked overnight, drained, and rinsed
- 2 quarts vegetable stock
- 2 large onions, small dice
- 6 cloves garlic, minced
- 2 tablespoon extra virgin olive oil
- 2 tomatoes
- 2 diced Jalapenos
- ½ teaspoon dried oregano
- 1 teaspoon ground cumin
- 1 tablespoon + 1 teaspoon chili powder
- 2 bay leaves
- 1 teaspoon of ginger
- 1 tablespoon dry sherry
- 3 tablespoons brown rice vinegar
- freshly ground black pepper
- ½ cup chopped whole scallions for garnish
- Combine beans in 1 gallon pot with stock. Bring beans to boil, skimming foam that rises to surface. Reduce heat, cover, and cook for 45 minutes.
- While beans are cooking, heat oil in 10-inch sauté pan and sauté onion, ginger and garlic over medium heat for 4 to 5 minutes.
- While onion and garlic are sautéing, drop tomatoes into bean pot for 30 seconds; remove using slotted spoon. Peel tomatoes, cut them in half crosswise and squeeze out seeds. Chop coarsely and add to sauté pan, along with jalapenos, oregano, cumin, and chili powder. Cook, stirring for 2 to 3 minutes.
- Transfer contents of sauté pan into soup pot. Add bay leaves. Cover pot and simmer for 30-40 minutes.
- Add mirin or sherry, vinegar, and salt and continue to simmer for another 15 minutes. Remove bay leaves. If you wish, puree 2 to 3 cups of soup in blender or food processor to create thicker, smoother texture.
- Season with pepper. Ladle into soup bowls and serve, garnished with chopped scallions.