Latin Black Bean Soup

READY IN: 3hrs 20mins
Recipe by dotsdotter

I have enjoyed this recipe for years. I think it is the red wine vinegar that makes it interesting and unique. What I like best to do with it is to leave out some of the water to make it thick enough to fill a pita with sprouts and a sweet dressing.

Top Review by Kristi Waterworth

I can't believe how good this was. I made a few modifications to reflect those things I actually had on hand, but I have to say that this was probably the best bean dish I've had all year. These are the modifications I made: used only 4 cups of water and added 4 tsp. of vegetable base, used two med jalapenos instead of chiles, replaced oregano with summer savory and used white rice instead of brown. I also soaked my beans overnight, but I don't think that really would have made a huge difference either way. We LOVED this dish. We will definately be having this again and taking it to potlucks!!! Thank you for sharing it!!

Ingredients Nutrition

Directions

  1. Sort and wash black beans.
  2. Boil in water for 2 minutes. Let rest 45 minutes.
  3. Add onion, garlic, green pepper, oregano, and cumin. Cover and cook on low for 1 and 1/2 hours.
  4. Add tomato pate, vinegar and tamari. Cook 30 minutes.
  5. Add chillis, rice, tabasco, and cilantro. Cook 10 minutes more.

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