Total Time
45mins
Prep 15 mins
Cook 30 mins

I got this recipe from the Bob's Red Mill website, and it is awesome! I adjusted the sequence and ingredients a bit to suit me. It's my favorite Black Bean recipe so far, and I've tried a half dozen over the last few weeks, looking for just the right taste. This one has it! Serve it over cooked brown rice or cooked kasha and bulgur wheat for more fiber. You can use vegetable stock instead of chicken if desired.

Ingredients Nutrition

Directions

  1. Over medium-low heat, add oil to stock pot.
  2. Add garlic, bell pepper and onion, and cook until onion is clear, not browned.
  3. Add chicken stock and dry seasonings, stirring well.
  4. Add black beans and cover. Reduce heat to low and cook 20-30 minutes.
  5. Add red wine vinegar during last 5 minutes of cooking.
  6. Remove bay leaves before serving.
  7. Serve over prepared brown rice or prepared Kasha and bulgur wheat to add additional fiber.
Most Helpful

5 5

I loved this. I added a can of chopped mild green chilies and served it over cooked rice. Next time I'll serve it over quinoa for added protein. It was fast and easy, too. My son thought it should be a bit spicier, but I prefer to make it as is and he can put a little sriracha in his.

5 5

Very tasty and simple to make. I did remember to add the vinegar. I used both yellow and red peppers which gave the soup a sweet taste. I'll make this one again thank you for posting. Made for *Partying The Diabetic Way 2009* game

5 5

Terrific flavor. I made this as written, but used red bell pepper instead of yellow. I had regular paprika and smoked paprika, so I used 1 tsp of each. I simmered the last 10 minutes uncovered, so some liquid simmered off and it "thickened" a bit. I loved the tang of the vinegar added at the end. Thanx for a wonderful soup. I'll make this again.