Ingredients
Scale
- 1 pound dried black beans (soaked overnight)
- 3 tablespoons canola oil
- 1 small onion, diced (about 1 cup)
- 3 celery stalks, diced
- 1/2 green bell pepper, seeded and diced (about a heaping 1/2 cup)
- 1/2 seeded and diced jalapeno
- 2 or 3 garlic cloves, crushed
- 2 tablespoons chipotle paste
- 3 teaspoons ground cumin
- 6 cups chicken or vegetable broth
- 1 cup black coffee
- 1 bay leaf
- salt and pepper to taste
- a few dashes of liquid smoke, to taste
- more hot water or stock to thin the soup
For topping
- cooked white rice
- guacamole
- fried tortillas
- pan-fried plantains
- sour cream
Instructions
- Rinse beans and pick through, using your super vision to pick out any pebbles or stones. Place beans in a large bowl or pot and cover with water 2-inches above the beans. Cover and allow to rest overnight (or for at least 6 hours). After soaking, drain in the beans and rinse in a colander.
- To make the soup, in a large stock pot heat oil over medium heat. Add the onions, bell pepper, and celery and saute until softened and just beginning to brown, about 5 minutes. Add the garlic and jalapeno and saute for 3 minutes more.
- Add the chipotle paste and cumin. Stir until thoroughly combined.
- Add the soaked and drained beans. Add the chicken broth, coffee, and bay leaf. Cover, reduce heat to low and simmer until the beans are very well softened, about 1 hour. Remove from heat.
- Use a hand blender to blend the soup to smooth. Add more hot water or stock as necessary to thin the soup. If you don’t have a hand blender, blend the soup in batches in a stand blender, being careful not to fill it too full. Add more water or stock to thin if necessary.
- Season with salt and pepper. Stir in liquid smoke to taste. Serve warm with all sorts of toppings.
Nutrition
- Serving Size: 6