Punchy Black Bean Soup

Punchy black bean soup is a Cuban-Caribbean leaning pot of smoky, deeply savory beans built around a foundation of bacon, onion, red bell pepper, carrot, and celery. After an overnight bean soak and a low one-hour simmer in chicken broth, the soup gets pureed silky smooth, strained, and finished with chili powder for a final layer of smoky heat.

The bacon at the start is what separates this from a vegetarian black bean soup. Rendering the bacon almost to brown releases the smoky fat that the vegetables saute in, infusing every bite with that pork backbone. Skipping or substituting kills the punch the name promises.

Straining after blending is the upgrade most home soups skip. Pushing the puree through a fine mesh sieve catches bean skins and stringy bits, leaving a velvety, restaurant-style finish. It is an extra step worth the five minutes.

Chef Tips

• Soaking dried beans overnight cuts the cook time significantly and improves digestibility.
• Use chicken stock rather than water for richer body. The recipe is firm on this for a reason.
• A squeeze of lime at the end brightens everything. Beans love acid.
• A swirl of sour cream and a heap of fresh salsa on top adds creamy, fresh, and bright contrast in one bowl.
• Serve with crusty bread, tortilla chips, or over rice for a fuller meal.

Variations

• Add a smoked ham hock during the simmer for double smoke depth.
• Stir in a chipotle in adobo (or two) before pureeing for serious smoky heat.
• Top with diced avocado, pickled red onion, and queso fresco for the full Cuban-style plate.