May 20th, 2016
If you’ve been reading my blog for very long, you probably know that I like full-flavored foods, including spicy foods and all kinds of ethnic dishes. This Spicy Black Bean Soup calls for a lot of spices as well as jalapeños and two kinds of onions, so it’s loaded with flavor. It’s made with dried black beans that must be soaked in water overnight before you start cooking them with the other ingredients.
Jalapeños can vary in intensity. I have purchased some that weren’t very hot at all, and I have had others that were extremely hot, so be careful. You might want to taste a tiny little piece before you decide how much to put into your soup. While it’s cooking, the jalapeño flavor will be distributed throughout the soup, especially if they are some of the really spicy ones. If it ends up being spicier than you wanted it, just do a really thorough job of mashing up the beans with the potato masher. That will make the soup thicker which will help to decrease the intensity of the jalapeños.
By the way, I had never served this soup with avocados until I photographed it. I bought them because I knew they would look pretty on the soup, but after I took the pictures, I ate the soup with the avocados. They were quite good together, so I ended up adding avocados to the list of ingredients.
Remember. . . If you’re cookin’ DINNER, make sure it’s a WINNER!
Recipe Adapted by Winner Dinners/Origin Unknown
Serves about 8
Note: The beans need to soak overnight in water.
1 pound of dry black beans
2 (14-ounce) cans beef broth
2 (10.5-ounce) cans beef consommé (such as Campbell’s)
2 large onions, chopped
2 bunches of green onions, thinly sliced
1 to 3 teaspoons diced jalapeño (proceed with caution!)
1/4 cup dried parsley
1 tablespoon chili powder
1 teaspoon cayenne pepper
1 teaspoon ground cumin
1/2 teaspoon garlic powder
2-3/4 teaspoons salt
3/4 teaspoon black pepper
1/2 cup butter
2-1/2 tablespoons flour
sliced avocados (optional, but highly recommended)
Place the beans in a slow-cooker, cover them with water, and soak them overnight. The next morning, drain the beans, rinse them, and place them back in the slow-cooker. Add the remaining ingredients except the butter and flour. Cook on LOW for about 10 hours. Use a potato masher to mash up some of the beans, which will make the soup thicker. In a saucepan, melt the butter. Stir in the flour until smooth. Stir the butter mixture into the soup to thicken and enrich it. If desired, serve topped with sliced avocados.