Rich in flavor and soft in texture, black beans, commonly called turtle beans, are perfect for soup, but making Black Bean soup can be a project; it is time-consuming and tends to need lots of adjustments, but is well worth it. Every time- and there have been many- that I have tried to speed up the process, I was sorry. It its best start this earthy, full-bodies soup the day before you want to serve it; two days before is ideal.
The freshman of the dried spice is crucial; if yours have been in your spice cabinet for years, please throw them out and get replacements! I always try to use low-salt stock for bean soup. Salt toughens the beans and extends the cooking time.
Spicy Black Bean Soup
Author: Sally Sampson
Prep time:
Cook time:
Total time:
Serves: 8 to 10 cups
Ingredients
- 1 pound black turtle beans, picked over, soaked overnight, boiled for one hour drained, and rinsed
- 2 tablespoons olive oil
- 2 large Spanish onions, finely chopped
- 6 garlic cloves, pressed or finely chopped
- 1 to 2 teaspoons ground cumin
- 1 to 2 teaspoons chili powder
- 1½ teaspoons dried Greek oregano
- ½ to 1 teaspoon cayeene pepper
- 8 cups water or low-salt chicken stock
- 1 ham hock (optional)
- 1½ teaspoons brown sugar
- Kosher salt
- Black pepper (optional)
- ¼ cup fresh lime juice
- Dry Sherry
- Chopped fresh cilantro leaves
- Sour cream or plain yogurt
Instructions
- Place a heavy-bottomed stockpot over medium heat and, when it is hot, add the oil. Add the onions, garlic, and spices and cook until tender, about 10 to 15 minutes.
- Add the beans, water or stock, and ham hock, if desired, and raise the heat to high. Bring to a boil. Lower the heat to low and cook, partially covered, for 2 hours, stirring frequently.
- After 2 hours, check to see if you need to add more water. If necessary, add to 2 to 4 more cups, raise the heat to high, and return to a boil. Reduce the heat to low and cook, partially covered, for 2 hours.
- If you want a pureed soup, remove the solids and place in a food processor or blender. Process until smooth, gradually adding the cooking liquid. Add the brown sugar and salt and pepper to taste. (Do not be alarmed: This creates a somewhat grayish soup). If you prefer your soup with more texture, simply skip this step. Transfer to a container, cover, and refrigerate at least overnight and up to 3 days.
- Place in a pot and gently reheat. Add the lime juice and garnish with Sherry, cilantro, and sour cream.