Recipe by Juenessa
This recipe is courtesy of Dave Lieberman from the Food Network. Dave says at the intro to this recipe, "Back in college, a great local cafe stayed opened into the wee hours ladling up their version of this stuff. The first time I slurped some of it down after midnight, I decided to make black bean soup my own tradition. Mine is hearty and smoky, and if it's lying around, I'll also throw in a can of beer for good taste and in keeping with the spirit of a good night on the town. You'll want to make this ahead of time so you're not faced with the prep-work when you and your friends just want to kick back and chow down after a long night. Using smoked bacon makes all the difference in the world because those beans are just begging for that rich, smoky flavor."
- 10 slices bacon, finely chopped
- 2 medium onions, chopped (about 2 1/2 cups)
- 6 garlic cloves, pressed
- 1 (14 1/2 ounce) can reduced-sodium chicken broth
- 1 1⁄2 cups canned chopped tomatoes
- 2 tablespoons ketchup
- 2 teaspoons Worcestershire sauce
- 1 tablespoon chili powder
- 4 (15 1/2 ounce) cans black beans, drained but not rinsed
- kosher salt & freshly ground black pepper
- 1 bunch cilantro
- 1⁄2 lime, juice of
- thinly sliced scallion, for garnish
- sour cream, for garnish
- grated cheddar cheese, for garnish
Directions See How It's Made
- Put the bacon into a large heavy pot and place it over medium heat.
- Cook until it starts to give up its fat, about 4 minutes.
- Stir in the onions and cook, stirring, until they start to turn translucent, about 4 minutes.
- Stir in the garlic and cook until you can smell it, about 1 minute.
- Add the broth, tomatoes, ketchup, Worcestershire, and chili powder.
- Stir in the beans, turn the heat to high and bring to a boil.
- Adjust the heat so the soup is bubbling gently and cook 10 minutes.
- Season with salt and pepper.
- Meanwhile, pick off all the thick stems from the cilantro.
- Wash it and shake dry.
- Chop the cilantro coarsely and stir it into the soup when it has been simmering 10 minutes.
- Cook until the soup is thickened, about 5 minutes.
- Stir in the lime juice.
- Serve with the garnishes.