• 46aef95ad4bfc290e96be080596181af

Itai Greenberg's Best Black Bean Soup

I love this soup served over rice. Yummmmmmmmm! It's a whole meal in a bowl with happy avocados and rich flavors. Truth is, I like anything with sliced avocados on it, but I know I don't need avocados to like you two. All my love. Itai :)

Serves 8people
tbsp olive oil
carrots, peeled and chopped
onions, peeled and chopped
garlic cloves, minced
cup red wine
jalapeño peppers, seeded and chopped
lb dry black beans (do not soak)
qt mild vegetable or chicken stock
tbsp dried oregano, preferably Mexican
bay leaves
tbsp kosher salt
tsp ground black pepper
Red wine vinegar, to taste
For the pickled onions and garnishes (optional):
small red onion, peeled and thinly sliced
Freshly squeezed juice of 2 limes
Sour cream or Mexican crema
Whole cilantro leaves
Thinly sliced fresh chiles
Sliced avocado
In a large, heavy pot, heat olive oil over medium heat until shimmering. Add carrots, onions and garlic and cook, stirring, until softened but not browned, 5 to 8 minutes.
Pour in wine and let simmer until pan is almost dry and vegetables are coated. Add jalapeños and cook, stirring, just until softened, 2 minutes.
Add beans, stock, oregano and bay leaves. Stir, bring to a boil, and let boil 10 to 15 minutes. Reduce the heat to a simmer and cook, partly covered, stirring occasionally and adding hot water as needed to keep the soup liquid and runny, not sludgy. Continue cooking until beans are just softened and fragrant, 1 to 2 hours. Add salt and pepper and keep cooking until beans are soft.
Meanwhile, make the pickled onions, if using: In a bowl, combine sliced onions, lime juice and a sprinkling of salt. Let soften at room temperature until crunchy and tart, about 30 minutes. Drain and rinse with cold water. Squeeze dry in paper towels and refrigerate until ready to serve. If desired, chop coarsely before serving.
Adjust the texture of the soup: The goal is to combine whole beans, soft chunks and a velvety broth. Some beans release enough starch while cooking to produce a thick broth without puréeing. If soup seems thin, use an immersion blender or blender to purée a small amount of the beans until smooth, then stir back in. Continue until desired texture is reached, keeping in mind that the soup will continue to thicken as it sits.
Heat the soup through, taste and adjust the seasonings with salt, pepper, drops of red wine vinegar.
Serve in deep bowls, garnishing each serving with sour cream, pickled onions, cilantro leaves, sliced chiles and avocado as desired.

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