Broadway Black Bean Soup
Submitted by CathyW
Smoky puréed black bean soup loaded with cumin, coriander, chili, and eight cloves of garlic. Finished with brandy and topped with Parmesan and fresh cilantro.
YIELD
1 batchPREP
10 minCOOK
3 hrsREADY
11 hrsListen, there are black bean soups, and then there’s THIS black bean soup.
We’re talking dried beans simmered until they’re impossibly creamy, puréed smooth, then hit with a skillet full of cumin, coriander, New Mexico chili powder, crushed red chilies, and a borderline reckless amount of garlic.
Puréed tomatoes and chicken broth pull it all together, and a splash of brandy or sherry at the end adds a warmth that sneaks up on you in the best way.
Top it with freshly grated Parmesan, a shower of cilantro, and maybe a dollop of sour cream or guacamole if you’re feeling extra.
Variations
- Swap the brandy for dry sherry for a slightly nuttier finish.
- Go vegetarian by using vegetable broth instead of chicken broth.
- Top with diced avocado, a squeeze of lime, and crumbled cotija cheese for a street-food vibe.
Pro Tips
- Never add salt while the beans cook. It toughens the skins and you’ll be simmering all day for nothing.
- A crock pot overnight on low is the easiest path to perfectly tender beans with zero babysitting.
- If the puréed soup is too thick, thin it out with extra broth a splash at a time until you hit your preferred consistency.
- The spice mixture in the skillet is the soul of this soup. Give it a full five minutes over medium heat to bloom the flavors before combining.
Ingredients
Directions
Clean beans, cover with water and soak overnight.
Drain before placing beans in a large stock pot and covering with cold water.
Bring to boil, lower temperature to low, cover and simmer 2½ to 3 hours or until beans are very tender.
NOTE: If you have a crock pot, cook beans overnight or all day on low.
Do not add salt - it makes the beans tough.
In a large skillet heat the oil of your choice; sauté onion, cilantrol, garlic, cumin, coriander, oregano, chili powder and red chilies until onion is tender.
Stir in tomatoes, pepper, chicken broth and garlic to taste.
Cook 5 minutes over medium heat; set aside.
Drain beans; cool and puree.
Return to stock pot, add contents of skillet and stir well.
Turn heat to medium and cook soup until heated through.
Add additional broth if soup is too thick.
Stir in brandy or sherry.
Spoon soup into bowls. Garnish with freshly grated Parmesan cheese and cilantro.
Optional: A tablespoon of sour cream on top of each bowl or 1 tablespoon guacamole.
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