We have tried out numerous recipes for black bean soup, and this is our favorite one.
From the New Zealand Herald, 17 July 1995.
- 250 gm Black Turtle Beans, soaked overnight
- 3 rashers Bacon, chopped (about 1/2 pound)
- 4 cloves Garlic, peeled and chopped
- 1 Onion, chopped
- 1 stalk Celery, chopped
- 1 Carrot, diced
- 8 cups Chicken Stock
- 1-1/2 tsp ground Cumin
- 1/4 cup fresh Coriander
- 1/2 tsp Cayenne Pepper, or more to taste
- 250 gm Sour Cream, or Nonfat Yoghurt
- Chopped Cilantro for garnish.
- Cook the Bacon over low heat in a soup pot.
- Add Garlic, Onion, Celery and Carrot.
- Sauté over low heat, stirring, for 3 minutes or until Onion softens.
- Add drained Beans and Chicken Stock.
- Simmer for about 1-1/2 hours, or until beans are soft.
- Add more Stock or water if necessary, making sure the Beans are always covered with liquid.
- Add Cumin, Coriander and Cayenne.
- Stir to combine.
- Use a hand-held wand blender to purée some of the soup to thicken it, or put about 1/3 of the soup through a food mill or blender. Return blended soup to the pot.
- Reheat the soup and serve in bowls, garnished with Sour Cream and chopped Cilantro.