As the weather cools in late autumn and early December, the arrival of beans in our farmshare box marks the beginning of hearty and comforting meals. This recipe takes those earthy black beans and elevates them with a blend of garlic, cumin, and chile. The result is a flavorful and robust soup that warms both the body and soul.
The beans, grown, dried, and cleaned by our local Community Supported Agriculture (CSA) farmer, provide a mild and earthy base that pairs beautifully with the aromatic spices. Simmered in Long-Simmered Roasted Beef Bone Broth and diced tomatoes, the beans slowly absorb the flavors, creating a rich and satisfying broth.
When serving the soup, each bowl can be customized with a dollop of sour cream, minced red onion, cilantro leaves, and sliced jalapeño for an added kick. This soup only gets better with time, allowing the flavors to deepen and meld together. It can be enjoyed immediately or stored overnight in the fridge, reheated, and savored the next day.
Embrace the warmth and nourishment of this delightful bean soup as you gather around the table with loved ones during the colder months.
INGREDIENTS:
- 1½ cups dried black beans, picked over and rinsed well
- ¼ teaspoon baking soda
- 2 tablespoons coconut oil
- 1 white onion, quartered
- 3 cloves garlic, minced
- 2 teaspoons ground cumin
- 1 teaspoon chile powder
- 1 teaspoon dried oregano
- 4 cups Long-Simmered Roasted Beef Bone Broth
- 1 (28-ounce) can diced tomatoes
- Sour cream, for serving
- Minced red onion, for serving
- Cilantro sprigs, for serving
- Sliced jalapeño, for serving
SERVES 6 to 8
INSTRUCTIONS:
- Dump the beans into a mixing bowl, cover them with warm water by 2 inches, and then stir in the baking soda. Place a lid over the bowl, or drape it with a kitchen towel to keep out dust, and then allow the beans to soak for at least 18 and up to 24 hours. After they’ve soaked, drain them through a fine-mesh sieve and rinse them well. Leave the soaked beans in a mixing bowl on your countertop while you prepare the other ingredients.
- Warm the coconut oil in a heavy stock pot over medium-high heat and then stir in the onion and garlic, sautéing them in the hot fat until they release their aroma and begin to color, just a touch, at their edges, about 8 minutes. Stir the cumin, chile powder, and oregano into the onions and garlic until just combined.
- Add the soaked beans to the pot and then pour in the broth and the diced tomatoes. Turn down the heat to medium-low and simmer, covered, stirring occasionally, for 2½ hours, or until the beans are tender and soft enough to yield without resistance when pressed down with the back of a spoon.
- Puree the bean-broth with an immersion blender to break up about half of the beans, forming a creamy broth. If you don’t have an immersion blender, or prefer a chunkier texture to your soup, skip this step and serve it as is.
- Ladle the soup into bowls and serve warm with sour cream, minced red onion, cilantro, and sliced jalapeño.
