Black Bean Soup with Chilies
Instead of canned beans, you can soak dried black beans overnight and then cook for 2–3 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
- ½ cup tomato juice
- 2 oz. dark rum
- 1 tsp. salt
- ¼ 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.