Are you ready to transform your ordinary dinner into an extraordinary culinary experience? This Black Bean Soup a la Moosewood isn't just another recipe—it's a flavor-packed journey that will transport your taste buds to a world of rich, hearty deliciousness! Imagine a steaming bowl of creamy, perfectly seasoned soup that combines the robust earthiness of black beans with a subtle kick of jalapeño, creating a dish that's both comforting and exciting.
Prep Time: 20 mins
Cook Time: 40 mins
Total Time: 60 mins
Cuisine: American
Serves: 6 servings
Ingredients
- 2 cups dried black beans, soaked overnight
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 jalapeño, chopped
- 6 cups water
- 1 teaspoon cumin
- 1 teaspoon oregano
- Salt and pepper to taste
- Sour cream for serving
Instructions
- Begin by soaking the dried black beans in a large bowl of water overnight. This will help soften the beans and reduce cooking time.
- After the beans have soaked, drain and rinse them under cold water. Set them aside.
- In a large pot, heat a tablespoon of oil over medium heat. Add the chopped onion and sauté for about 5 minutes, or until the onion becomes translucent.
- Add the minced garlic and chopped jalapeño to the pot. Sauté for an additional 2-3 minutes, stirring frequently to prevent burning.
- Stir in the soaked black beans, 6 cups of water, cumin, and oregano. Bring the mixture to a boil over high heat.
- Once boiling, reduce the heat to low and cover the pot. Let the soup simmer for about 30-40 minutes, or until the beans are tender. Stir occasionally and check the consistency, adding more water if necessary.
- Once the beans are cooked, use an immersion blender to puree a portion of the soup for a creamier texture, if desired. Alternatively, you can transfer a cup or two of the soup to a blender, puree it, and return it to the pot.
- Season the soup with salt and pepper to taste. Allow it to simmer for an additional 5 minutes to meld the flavors.
- Serve the black bean soup hot, garnished with a dollop of sour cream on top for added creaminess and flavor.
- Enjoy your delicious Black Bean Soup a la Moosewood with crusty bread or over rice for a complete meal.
Tips
- Soaking is Key: Always soak your dried beans overnight to ensure even cooking and better digestibility.
- Layer Your Flavors: Sauté onions, garlic, and jalapeños before adding beans to build a deeper, more complex taste profile.
- Texture Tricks: Use an immersion blender to partially puree the soup, creating a luxurious, creamy consistency while maintaining some whole bean texture.
- Spice Control: Adjust the jalapeño quantity based on your heat preference—remove seeds for less heat or add more for extra kick.
- Garnish Wisely: A dollop of sour cream not only adds creaminess but also balances the soup's spiciness.
- Make-Ahead Magic: This soup tastes even better the next day, so don't hesitate to prepare it in advance!
Nutrition Facts
Calories: 250kcal
Carbohydrates: 45g
Protein: 15g
Fat: 3g
Saturated Fat: 1g
Cholesterol: 5mg
