Black Bean Soup with Chilies
Instead of canned beans, you can soak dried black beans overnight and then cook for 2 to 3 hours or until tender. It’s important to adjust the type of chilies to your personal taste. Serrano and Scotch bonnets are among the hottest.
Serves: 4Hands-on: 20 minutesTotal: 1 hour 20 minutesDifficulty: Easy
- 4 strips bacon
- 4 cloves garlic, peeled and chopped
- 1 medium sweet onion, peeled and chopped
- 2 small hot chilies, seeded and minced
- 2 cans (15 oz.) black beans, drained and rinsed
- 8 oz. beef broth
- 1⁄2 cup tomato juice
- 2 oz. dark rum
- 1 tsp. salt
- 1⁄4 tsp. ground black pepper
- 2 Tbsp. chopped fresh cilantro
- 2 Tbsp. sour cream
- In a large pot, fry the bacon until crisp. Remove bacon to a paper-towel–lined plate and leave the bacon fat in the pot. Crumble bacon and return to pot. Add garlic, onion, and chilies to the pot. Sauté until softened, about 5 minutes.
- Stir in the black beans, beef broth, tomato juice, rum, salt, and pepper. Cover and simmer for 1 hour.
- Purée the soup until smooth in a blender or with a hand-held blender. Garnish with cilantro and sour cream.