Leftovers keep great in an airtight container in the fridge for up to 5 days and in the freezer for up to 4 months. Pour the black beans into the crock-pot, followed by the the pepper and onion mixture. We love some slices of creamy avocado, bright coriander and sour cream but the options are truly endless. Some crushed tortilla crisps can add a bit of texture and some pickled jalapeños will add some heat. Add the minced garlic and stir for 1 minute, until the garlic is fragrant. Ingredients 1-1 tsp cumin seeds 2 tsp smoked paprika 2 tsp ground coriander 4 x 400g cans black beans 400g can chopped tomatoes 1 tbsp tomato pure 1. Add in second can of beans and continue cooking 5-10. Add black bean mixture from the blender and stir on medium-low heat. Saut onions, mushrooms and garlic until tender. In a medium sauce pan, add in coconut oil over medium high heat. Adjust as you see fit, for your own perfect results!Īlmost as important as the soup itself is what you use to top it. Directions: In a food processor or blender, blend one can of black beans with one cup of water until smooth. The more broth that's added, the thinner the soup the more blended your beans are, the creamier and homogeneously thick the soup will become. Depending on how thick or thin you like your soup to be, there are two variables at play here: the amount of broth to add, and the degree to which you blend your beans. Be sure to drain off the liquid first: often there is a lot of salt content that might cause your soup to become overseasoned. You can use homemade black beans or for convenience, go with canned like we do here. A little tomato paste, cooked until lightly caramelized, adds a layer of sweet umami that ties in smoothly with the bay leaf and savory chicken broth. Simmer the soup, stirring often, for about 15 minutes. Place a lid on the soup pot and let it come up to a simmer. Cooks' notes: To quick-soak beans, cover dried beans with 3 inches of cold water in a large saucepan. Finally, add 1 tsp cumin, ½ tsp dried oregano, and ½ tsp of either smoked paprika or chipotle powder to the soup. Serve soup topped with sour cream, chopped cilantro, and reserved bacon. A warm and spicy black bean soup always hits the spot: deep purple-black colour gives way to rich creamy consistency, spiced just right with fragrant onions, hot jalapeños, cumin, and chili powder. can of fire roasted tomatoes (with juices) to the soup pot.
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