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Smoky Black Bean Soup

By Joy the Baker
  • 1440 minutes
  • Serves

INGREDIENTS

1 lb

dried black beans (soaked overnight)

3 tbsp

canola oil

1

small onion, diced (about 1 cup)

3

celery stalks, diced

1/2

green bell pepper, seeded and diced (about a heaping 1/2 cup)

1/2

seeded and diced jalapeno

2

or 3 garlic cloves, crushed

2 tbsp

chipotle paste

3 tsp

ground cumin

6 cups

chicken or vegetable broth

1 cup

black coffee

1

bay leaf

salt and pepper

1

few dashes of liquid smoke, to taste

more hot water or stock to thin the soup

cooked white rice

guacamole

fried tortillas

pan-fried plantains

sour cream