Smoky Black Bean Soup

This works best when you purée some of the sturdy black beans and stir them back in for a smooth chunky effect. But in many Latin American versions, the beans are left whole, with chunks of sweet potato, squash, or even mango added toward the end of cooking.

Smoky Black Bean Soup is a flavorful and satisfying dish that can be enjoyed in various ways. You can choose to purée some of the beans for a smooth-chunky texture or leave the beans whole and add chunks of sweet potato, squash, or mango for a Latin American twist. Either way, this soup is rich in smoky flavors and can be customized to your liking.

MAKES: 4 servings

TIME: 30 minutes with cooked beansc

INGREDIENTS:

• 2 tablespoons neutral oil, like grapeseed or corn
• 1 large or 2 medium onions, chopped
• 1 tablespoon minced garlic
• 1 tablespoon chili powder (or make your own using the recipe on page 66)
• 1 chipotle chile, dried or canned in adobo (use a small amount of adobo if using canned)
• 3 cups cooked black beans, drained
• 4 cups vegetable, chicken, or beef stock (or water)
• Salt and freshly ground black pepper
• 2 teaspoons freshly squeezed lime juice, or to taste
• Sour cream or yogurt for garnish
• Chopped fresh cilantro leaves for garnish

INSTRUCTIONS:

1. Heat the oil in a large, deep pot over medium heat. Add the onions and cook, stirring, until softened, approximately 5 minutes. Stir in the minced garlic and chili powder, and cook for another minute.
2. Add the chipotle chile, black beans, stock (or water), and season with salt and pepper. Increase the heat to medium-high and bring the soup to a boil. Then, reduce the heat to medium-low and simmer, stirring occasionally, for about 10 minutes. Turn off the heat.
3. Use an immersion blender or transfer a portion of the soup to a regular blender and purée until desired consistency. This step adds a smooth-chunky effect to the soup. If storing, you can cool and refrigerate the soup, covered, for up to 2 days. Reheat gently before proceeding.
4. Stir in the lime juice and taste the soup, adjusting the seasoning as needed.
5. Serve the Smoky Black Bean Soup hot, garnished with sour cream or yogurt and chopped fresh cilantro leaves.

TIPS FOR MAKING SMOKY BEAN SOUP:

• Customize the texture: Decide whether you want a smooth-chunky texture by puréeing some of the beans or prefer to keep the beans whole. Adjust the level of puréeing based on your personal preference.
• Explore Latin American variations: To create a Latin American-inspired version, add chunks of sweet potato, squash, or mango toward the end of cooking. These additions will provide a unique flavor and texture to the soup.
• Adjust the smoky heat: The chipotle chile adds smoky heat to the soup. Use dried or canned chipotle chiles in adobo sauce, but be cautious with the amount of adobo if using canned. Start with a small amount and adjust according to your desired level of spiciness.
• Try the Black Bean and Beer Soup variation: For a different twist, create a Black Bean and Beer Soup. Substitute 2 teaspoons of ground cumin for the chili powder and replace 1 cup of the stock or water with a bottle or can of beer. Omit the chipotle chiles and sour cream. If desired, add 1 cup grated cheddar or Jack cheese for added richness.

By following these tips and exploring the variations, you can enjoy a delicious and smoky bowl of Black Bean Soup. Customize it to your preferences and savor the flavors of this hearty and comforting dish.