with Chef Robert Larios
Photography by Patricia M. Larios
Welcome to another episode of Cooking with the Club! Today, we have a delicious and satisfying black bean soup that will blow your taste buds away. This bad boy cooks up in just one pot, meaning less fuss and more time to enjoy your meal. And guess what? It’s ready in a quick and easy 20 minutes!
Picture this: perfectly simmered black beans, swimming in a rich and flavorful broth. We sautéed some onions, added tomato paste, and spiced it up with some Southwest seasonings. The result? A thick and hearty soup that will warm your soul.
But wait, that’s not all! We’re not holding back when it comes to toppings. Load up your bowl with all the goodness – cheddar cheese, smoky red pepper crema, and some satisfyingly crunchy crushed blue corn tortilla chips. Trust us, it’s a serious game-changer.
So, if you’re looking for a truly “soup-er” supper, this black bean soup is your answer. Get ready to impress your taste buds and have a bowlful of foodie bliss. Bon appétit!
¡Buen provecho!
One-Pot Mexicali Black Bean Soup With the Works
Step 1
Prep - Wash and dry produce. Halve, peel and finely dice onion until you have ¾ cup (1½ cups for 4 servings). Drain beans over a small bowl, reserving liquid.
Step 2
Start Soup - Heat a large drizzle of oil in a large pot over medium-high heat. Add onion; cook, stirring, until softened, 3-4 minutes. Add Southwest spice blend; stir until fragrant, 30 seconds. Stir in tomato paste and Tex-Mex paste; cook until slightly darkened in color, 1 minute.
Step 3
Finish Soup - Stir 1¾ cups water, stock concentrates, beans, and ¼ cup reserved bean liquid into pot. (For 4 servings, use 3 cups water and ½ cup bean liquid.) Bring to a boil and cook, stirring occasionally, until thickened, 5-8 minutes. Tip: Prefer your broth a bit thicker? Simmer a little longer—or simmer a little less if you prefer a thinner broth! You’re the chef, after all. Taste and season with salt and pepper. Turn off heat.
Step 4
Finish and Serve - Crush a few tortilla chips. Divide soup between bowls and top with cheddar, smoky red pepper crema, and as many crushed tortilla chips as you like. (Tip: Start with a few crushed chips and add more as you go to keep them crunchy!) Serve with whole tortilla chips on the side.
Ingredients
Directions
Step 1
Prep - Wash and dry produce. Halve, peel and finely dice onion until you have ¾ cup (1½ cups for 4 servings). Drain beans over a small bowl, reserving liquid.
Step 2
Start Soup - Heat a large drizzle of oil in a large pot over medium-high heat. Add onion; cook, stirring, until softened, 3-4 minutes. Add Southwest spice blend; stir until fragrant, 30 seconds. Stir in tomato paste and Tex-Mex paste; cook until slightly darkened in color, 1 minute.
Step 3
Finish Soup - Stir 1¾ cups water, stock concentrates, beans, and ¼ cup reserved bean liquid into pot. (For 4 servings, use 3 cups water and ½ cup bean liquid.) Bring to a boil and cook, stirring occasionally, until thickened, 5-8 minutes. Tip: Prefer your broth a bit thicker? Simmer a little longer—or simmer a little less if you prefer a thinner broth! You’re the chef, after all. Taste and season with salt and pepper. Turn off heat.
Step 4
Finish and Serve - Crush a few tortilla chips. Divide soup between bowls and top with cheddar, smoky red pepper crema, and as many crushed tortilla chips as you like. (Tip: Start with a few crushed chips and add more as you go to keep them crunchy!) Serve with whole tortilla chips on the side.
Notes
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Food Lover’s Dictionary
Black Beans: Also known as turtle beans, these dried beans have long been popular in Mexico, Central and South America, the Caribbean and southern United States. They have a black skin, cream-colored flesh and sweet flavor, and form the base for the famous black-bean soup. Bibliography: Bibliography: Copyright Barron’s Educational Services, Inc. 2009, adapted from The New Food Lover’s Companion, 2007, by Sharon Tyler Herbst and Ron Herbst. Recipe: Hellofresh.com – https://www.hellofresh.com/recipes/black-bean-poblano-flautas-6231eefa9a4e3545ef7bc836 Accessed Jan. 1, 2024. |
Cooking Tidbit: This recipe is perfect for adding chicken, beef or steak for your ravenous tastebuds. And guess what? It pairs perfectly with some toasty tortillas. Oh, and if you’re tired of the same old black beans, why not give pinto beans a whirl? Get ready to tickle your taste buds in the most delicious way possible!
Food Quote: “Black beans and tortillas – the dynamic duo that makes every Mexican dish sing.”
– Chef Robert Larios
