Prep 15 mins
Cook 30 mins
Black beans are a part of the staple food in Mexico.
- 680.38 g black beans (3 cans)
- 354.88 ml chicken broth
- 14.79 ml vegetable oil
- 1 small onion, chopped
- 10 garlic cloves, finely chopped (or to taste)
- 453.59 g salsa
- 1 lime, juice of
- 14.79 ml ground cumin
- 4.92 ml crushed red pepper flakes
- 118.29 ml plain yogurt
- Place beans with liquid and chicken broth in blender or food processor and blend until smooth. You can leave part of the beans whole if you wish, it gives a nice texture.
- Heat oil in large saucepan over medium heat. Add onion and garlic: cook for 1-2 or until the onion is tender. Add beans, salsa, lime juice, cumin and red pepper.
- Bring to boil and reduce heat to low, cover. Cook while stirring occasionally, for 25-30 minutes.
- Serve with a drizzle of youghurt, and garnish with chopped red onion and fresh cilantro.
Delicious! I used medium salsa and it had just the right amount of kick to it. Thank you.
This is so easy and full of flavor! I've made it a few times now and we'll keep having it. I have to leave out the red pepper and use mild salsa for the kids. Thanks for sharing this.
This was a very flavorful soup - tangy with a stiff bite. At first I thought the cumin would be too much so I added less but then tasted and decided to add all of it. I pureed 3/4 of it in the blender and kept the rest of the beans whole. Instead of chicken I used vegetable broth and accidentally drained the liquid from one of two 15 ounce cans of beans I used but did not compensate with extra broth. I also used medium salsa and garnished with red onion and fresh cilantro. Also, this recipe makes more like 4-6 servings, not 8-10 (and I'm not saying that just because I liked it). Thanks!