Black bean soup is a cherished staple across various Mexican, Caribbean, Central American, and South American regions. This recipe is a vibrant amalgamation of influences from these regions, as well as from the unique flavors I encountered in North Texas and Southern New Mexico, particularly near Las Cruces. The diverse blend of spices and vegetables reflects a rich tapestry of culinary traditions, emphasizing plant-based ingredients.
Ingredients
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- ½ cup red onion, finely diced
- 1 cup celery, diced
- 1 ¼ cup carrots, peeled and diced
- 1 ¼ cup Yukon Gold potatoes, diced
- ½ cup red bell pepper, diced
- 1 cup yams, diced
- ¼ cup red wine vinegar
- 1 ½ tablespoons fresh-squeezed lime juice
- ¼ cup fresh-squeezed orange juice
- ¼ orange peel
- 1 bay leaf
- 1 tablespoon ancho chile powder
- 1 ¼ tablespoons guajillo chile powder
- 2 tablespoons Hatch red chile powder
- 1 teaspoon coriander powder
- 1 teaspoon cumin powder
- 1 tablespoon mild chili powder
- 1 tablespoon panela raw sugar
- 3 cups dry black beans soaked overnight and drained (I use Rancho Gordo beans)
- 8 cups water
Toppings
- ½ cup Only Plant Based! Chipotle Mayo
- ½ cup Only Plant Based! Sour Cream
- Fresh cilantro, chopped
Instructions
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Preparation:
- Soak the black beans overnight. Drain and set aside.
- Mince the garlic and finely dice the red onion, celery, carrots, potatoes, red bell pepper, and yams.
- Freshly squeeze the lime and orange juices.
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Cooking:
- Add the olive oil to an Instant Pot or a similar pressure cooker.
- Turn on the sauté function and add the minced garlic, diced red onion, celery, and carrots. Stir occasionally.
- Once the pot starts to sizzle and the vegetables begin to soften, add the remaining diced vegetables: potatoes, red bell pepper, and yams.
- Pour in the red wine vinegar, lime juice, and orange juice. Add the orange peel and bay leaf.
- Sprinkle in the spices: ancho chile powder, guajillo chile powder, Hatch red chile powder, coriander powder, cumin powder, and mild chili powder. Stir well.
- Add the panela raw sugar and the soaked black beans. Pour in 8 cups of water.
- Secure the lid on the Instant Pot and set it to cook under high pressure for 40 minutes.
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Finishing Touches:
- Carefully release the pressure from the Instant Pot according to the manufacturer’s instructions.
- Stir in the Only Plant Based! Chipotle Mayo and Only Plant Based! Sour Cream until well combined.
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Serving:
- Ladle the black bean soup into individual bowls.
- Sprinkle 1 tablespoon of chopped fresh cilantro on each bowl.
- Drizzle with additional Only Plant Based! Sour Cream as a garnish.
Serving Suggestions
This black bean soup pairs wonderfully with warm, crusty bread or homemade tortillas. For an added layer of flavor, consider topping with diced avocado, a squeeze of fresh lime juice, or a dash of hot sauce. The combination of rich, earthy beans, vibrant spices, and creamy toppings creates a hearty and satisfying dish that pays homage to the diverse plant-based culinary traditions of the regions it draws from.