Black Beans or Black Bean Soup
Black Bean Soup is a wonderful dish to make due to its ease, flavor and nutrition! If you don’t want to serve a soup, simply use a slotted spoon to serve these zesty beans!
Hearty black bean soup accompanied with mushrooms, jalapenos and hints of clove and cumin, served over cilantro lime rice.
- 1/2 lb. black beans dried; rinse and soak overnight or use fast boil method (see recipe notes)
- 6 cups vegetable broth
- 1 28 oz. can Rotel (stewed tomatoes and green chiles)
- 1/2 yellow or white onion chopped
- 1/2 jalapeno seeded and finely chopped
- 1 lb. mushrooms stemmed, chopped
- 1 medium Poblano pepper
- 1 tablespoon ground cumin
- 1 teaspoon ground cloves
- 1 packet Sazon-Goya seasoning
- 1 tablespoon oil
- 1 bunch cilantro chopped
- 2 cups white rice
- 1/2 cup lemon juice
- 1/2 cup lime juice
- 1 handful chopped cilantro
Prepare beans: See recipe notes if you do not plan on soaking the beans overnight; For overnight soaking, rinse, drain and place in large bowl; cover beans with water overnight
In a large stockpot, add oil, chopped onion, chopped pepper, cumin; combine well; lightly salt
Add drained beans to pot; add broth, stewed tomatoes (Rotel) and allow to boil for 10 minutes;
Add more broth if necessary; add mushrooms, cloves, Sazon Goya seasoning and chopped cilantro
Turn heat to medium high; cover beans and allow to cook for 40 minutes
In a medium pot, add rice, lemon and lime juice; bring to boil
Once boiling, cover and simmer for 20 minutes until rice is flaky and liquid is absorbed; stir in cilantro and serve
Quick boil method:
- Rinse and drain beans, place beans in large stock pot and cover with broth or water; bring to boil
- Allow beans to boil for 10 minutes then turn off the heat and let them sit on the stove, covered, for about 30 minutes.
- After 30 minutes, bring beans back up to boil and add onions, peppers and seasoning
Black Beans go great with Authentic Mexican Rice!