Recipe by brew
It is impossible to get black beans where I live, and on a recent visit, my mother brought 3 cans from home. I used one of the sacred cans for this recipe. I use some of my home made salsa for this, but you can use any good quality store bought if you must. Fast and easy for a week night and perfect size for dinner for two. You will need to double or triple for a family. This is also a good side for a night with tacos, burritos, etc or a Cuban pork sandwich.
Top Review by BarbryT
It IS a yummy, and very tangy soup! Use a good balsamic vinegar, because it is a predominant taste. I might halve the amount another time, then add more bit by bit, to taste. I served with tortilla chips, which provided a nice counterpoint of salt and crunch.
- 1 small onion, diced
- 2 -3 garlic cloves, minced
- 2 tablespoons olive oil or 2 tablespoons vegetable oil
- 1 (15 ounce) can black beans
- 2 cups chicken stock or 2 cups vegetable stock
- 1⁄4 cup balsamic vinegar
- 1⁄2 cup salsa or 1⁄2 cup pico de gallo
- 1 tablespoon cumin
- 1 teaspoon turmeric
- salt & pepper
- lime wedge (optional)
- sour cream (optional)
- fresh cilantro (optional)
Directions See How It's Made
- Saute the onions and garlic in the oil till fragrant and the onions are transparent, about 5-7 minutes.
- Add beans, stock, vinegar, salsa, spices and salt and pepper. Simmer for 30 minutes to combine flavors.
- Remove about 1 cup (more if you prefer a very thick soup) of the beans and puree in the blender or food processor and add back to the soup.
- Stir, and when soup is at desired thickness, serve.
- Garnish with lime wedges, sour cream and cilantro as desired.