BLACK BEAN SOUP WITH CUMIN, CHILES, AND LIME
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 280.0
- Total Fat: 9.6 g
- Cholesterol: 0.0 mg
- Sodium: 157.6 mg
- Total Carbs: 55.6 g
- Dietary Fiber: 31.7 g
- Protein: 19.4 g
View full nutritional breakdown of BLACK BEAN SOUP WITH CUMIN, CHILES, AND LIME calories by ingredient
Introduction
Jalapeños, chili powder, ground cumin, and fresh squeezed lime juice enliven this spicy Mexican classic. If you like, omit the beer and increase the water to 2 1/2 cups. Use three 19 –ounce cans of black beans, drained and rinsed, or soak and cook 2 1/2 cups (1 pound) of dried black beans. If you like your food less spicy, seed the jalapeño before chopping it. Jalapeños, chili powder, ground cumin, and fresh squeezed lime juice enliven this spicy Mexican classic. If you like, omit the beer and increase the water to 2 1/2 cups. Use three 19 –ounce cans of black beans, drained and rinsed, or soak and cook 2 1/2 cups (1 pound) of dried black beans. If you like your food less spicy, seed the jalapeño before chopping it.Number of Servings: 6
Ingredients
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1/4 cup vegetable oil
2 medium onions, chopped
4 medium garlic cloves, minced
1 small jalapeño, minced with seeds, stem discarded
1 tablespoon ground cumin
1 tablespoon chili powder
Salt
1 1/2 cups beer
6 cups cooked black beans
2 tablespoons fresh lime juice
Chopped scallions for garnish
Directions
1. Heat oil in large soup kettle or stockpot. Add onions and sauté over medium heat until translucent, about 5 minutes. Stir in garlic and jalapeño; cook until garlic is golden, about 2 minutes.
2. Add cumin, chili powder, and generous amount of salt; stir-cook until spices are fragrant, about 1 minute. Pour beer and 1 cup cold water into pot, bring mixture to boil, and simmer until alcohol aroma fades, about 5 minutes.
3. Add beans and bring soup back to boil. Simmer until soup thickens and flavors blend, about 10 minutes.
4. Remove 2 cups of soup from pot and purée in food processor or blender. Return soup to pot. Add lime juice and adjust seasoning. Ladle into warm bowls, garnish with chopped scallions, and serve.
2. Add cumin, chili powder, and generous amount of salt; stir-cook until spices are fragrant, about 1 minute. Pour beer and 1 cup cold water into pot, bring mixture to boil, and simmer until alcohol aroma fades, about 5 minutes.
3. Add beans and bring soup back to boil. Simmer until soup thickens and flavors blend, about 10 minutes.
4. Remove 2 cups of soup from pot and purée in food processor or blender. Return soup to pot. Add lime juice and adjust seasoning. Ladle into warm bowls, garnish with chopped scallions, and serve.