Ingredients:

  • 1 lb (450g – 500g) Dried Black Beans, picked over, rinsed, and soaked overnight
  • 8 cups (2 litres) Low-Sodium Chicken or Vegetable Stock (or water)
  • 1 large Bay Leaf
  • 2 Tbsp (30ml) Extra Virgin Olive Oil
  • 1 large Yellow Onion, finely diced (about 1.5 cups)
  • 1 large Green Bell Pepper, finely diced (about 1.5 cups)
  • 4 cloves Garlic, minced
  • 1 tsp Dried Oregano (preferably Mexican oregano)
  • 2 tsp Ground Cumin
  • ½ tsp Smoked Paprika (optional)
  • ½ tsp Cayenne Pepper or dried Chili Flakes (optional)
  • 1 tsp Kosher Salt (or to taste)
  • ½ tsp Freshly Ground Black Pepper
  • 2 Tbsp Red Wine Vinegar (or sherry vinegar)
  • Juice of 1 large Lime (about 1 Tbsp)
  • Fresh Coriander (Cilantro), diced Avocado, Sour Cream (optional) for garnish

Instructions:

  1. Drain the soaked black beans and rinse thoroughly under cold water. Set aside.
  2. Heat the olive oil in a Dutch oven over medium heat. Add the diced onion and bell pepper. Sauté gently until softened and translucent, about 8-10 minutes.
  3. Add the minced garlic, oregano, cumin, and smoked paprika (if using). Cook for 1 minute, stirring constantly, until fragrant. This 'toasts' the spices, deepening the flavor.
  4. Add the rinsed beans, bay leaf, and stock (or water) to the pot. The liquid should cover the beans by at least 2 inches. Bring the mixture to a boil, then immediately reduce the heat to a gentle simmer. Cover the pot loosely.
  5. Simmer for 1 hour 30 minutes to 2 hours. Stir occasionally to prevent sticking. The beans are ready when they are completely tender and some have started to burst, naturally thickening the broth.
  6. Once the beans are tender, remove the bay leaf. Using an immersion blender, blend about one-third of the soup directly in the pot until smooth, or scoop 2-3 cups into a standard blender and blend, then return to the pot. This creates a luxurious, creamy texture.
  7. Stir in the salt, black pepper, red wine vinegar, and lime juice. Taste and adjust salt and pepper. Note: Adding the acid at the end brightens the flavor profile immensely.
  8. Allow the soup to rest, covered, for 10-15 minutes before serving to let the flavors marry up nicely. Serve with suggested garnishes.