Back in 2000, I lived in Australia for a year. I craved this Easy Black Bean Soup. Really badly.
I’m not sure if it was a classic case of wanting what you couldn’t have or merely a tasty way to make it through the surprisingly chilly Australian winter. All I know is that I wanted black bean soup and couldn’t get it.
While I could easily find black beans, they were actually douchi — Chinese fermented black soybeans. Hardly the stuff of South American cuisine. No one had heard of, let alone imported, black turtle beans.
Of course, the harder I looked, the worse my craving got. I must have complained pretty loudly because my family actually shipped me bags of the dried black beans so I would shut up and make soup — which I did. By the potful.
My Australian friends thought I was nuts — until they tasted it. Then they began craving black bean soup, too. Even requesting it.
While this isn’t the prettiest or most sophisticated soup in the pot, it is satisfying and very forgiving. Don’t like cilantro? Leave it out. Jalapeños too hot? Reduce the amount. Not hot enough? Add more. No stock? Add water. The only ingredient you can’t change is the beans.
What puts the easy in this easy black bean soup?
The beauty of this soup is the speed at which it comes together. There’s no need to pre-soak the beans, just pick them over for stones and rinse. You can then leave the soup simmering on the stove, or pop it in a slow cooker and walk away. I haven’t tested it in a pressure cooker, but I see no reason why it won’t work in the Instant Pot® using the “Beans” setting.
And when the beans are cooked and the flavours fully infused, you can blend it right in the pot . This soup isn’t mean to be silky smooth — unless you want it that way. Blend in all the beans, leave some whole, or find a happy medium. It’s up to you. Just grab some beans and get cooking,
This is my go-to black bean soup recipe. It requires no pre-soaking and can be made with water instead of stock, for those days when the cupboard is bare. I’m including 2 versions of cooking the soup – stovetop and slow cooker – making it even more flexible.
Scale
Ingredients
SOUP 2 tablespoons (30 mL) oil 1 1/2 cups (350 mL) chopped onions 8 cloves garlic, chopped 1/4 cup ( 60 mL) chopped jalapeños with seeds* 2 cups (500 mL) dried black beans, rinsed 1 tablespoon (15 mL) cumin powder 2 teaspoons (10 mL) ground coriander 8 cups (2 L) water or stock of choice
salt and pepper to taste 1 cup (250 mL) coarsely chopped fresh cilantro leaves, packed (or not)
In a large, heavy-bottomed pot heat the oil over medium-high heat. Add the onions, garlic and jalapeños. Sauté until onions are soft, about 5 minutes.
Add the beans and spices, mixing to coat thoroughly. Add the water (or stock) and bring to boil.
STOVETOP METHOD:
Reduce to a simmer, cover and simmer, stirring occasionally, until the beans are soft, about 2 hours.
SLOW COOKER METHOD: Transfer the soup to a slow cooker and cook on low for 6 to 8 hours.
Regardless of which cooking method you use, add the cilantro leaves (if using) and purée the soup right in the pot with a hand blender. If using a regular blender, purée in batches, filling the blender no more than half full, and return to pot when done. Thin the soup with more stock or water, if necessary. Season to taste with salt and pepper.
Ladle into bowls and serve with a dollop of sour cream and salsa. Sprinkle with cilantro and add a wedge of lime.
Notes
* If you don’t have jalapeños, use 1 teaspoon (5 mL) crushed dried chilies
** Omit sour cream for a dairy-free / vegan soup.
Keywords: black beans, black turtle beans, cilantro, soup, easy, gluten-free, vegan
