If bean dip and soup had a baby, it would be this dead-simple, deeply yummy Black Bean Soup. We started making this in college because it cost about $4 to make and filled our bellies for several days. Accidentally vegan, nicely spiced with cumin and smoky paprika, this is something we often dish up as a vegetarian option when cooking for a party and everyone (omnivores and meat lovers alike) often clamor for seconds.
BLACK BEAN SOUP
2-3 tbsp olive oil or grapeseed oil
1 medium onion, peeled and diced
2 bell peppers, red, yellow, orange, green or a combination of two, seeded and diced
1 poblano pepper, seeded and minced (optional)
4 garlic cloves, peeled and minced
3 tsp. cumin, divided
2 tsp. sweet paprika, divided
1 pinch cayenne pepper
4 cans black beans (preferably low or lower sodium)
Salt and pepper
Water
Juice of half a lime
OPTIONAL GARNISHES:
Shredded cheese
Sour cream or full fat Greek yogurt
Diced avocado
Diced raw white onion
Pickled red onions
Sliced scallions or cilantro
Tortilla chips or Fritos
Hot sauce
Lime wedges
Heat oil in a heavy bottom saucepan or Dutch oven over medium heat. Add onion and season with salt and pepper and 1 tsp. cumin. Add bell peppers and season with salt, pepper and 1 tsp. cumin as well as 1 tsp. paprika. Add the poblano pepper, garlic and the remaining cumin, paprika and pinch of cayenne. Pour in the four cans of black beans. Fill each can about a quarter full with water, swirl to release any stubborn beans and pour that starchy liquid into the pot, repeat with all four cans. Stir everything together and season with a generous pinch of salt and pepper.
Bring to a boil and cook, stirring often, for about five minutes. Using a potato masher or an immersion blender, crush some of the whole beans into the soup to release their starch. If you’re using a blender, about ten pulses will do it (be mindful when blending hot liquids and make sure the blender head is submerged). If you’re using a potato masher, you can smoosh everything down about 15-20 times and then give it a good stir. Set the temperature at medium-low and let simmer for another 20 minutes, stirring often. If the soup is too thin for your liking, crank the heat and let it reduce and thicken a bit more. Ideally the finished product is a bit thick, like a stew. Squeeze in the lime and add 1½ teaspoons salt (note: if you are not using low sodium beans taste BEFORE you add salt and season accordingly) and a few pinches of pepper. Taste to adjust seasonings: if it needs more spice, feel free to add another pinch of cumin, cayenne, salt and pepper. If you would like to punch it up with even more spice, a few shakes of your favorite hot sauce works great.
To serve: ladle one scoop into a bowl, top with shredded cheese, add another ladleful on top and top with another few pinches of cheese. Dollop on sour cream, avocado, diced onion and fresh herbs, if using. Serve with tortilla chips for scooping or crush Fritos up and scatter on top. This recipe is completely vegetarian and can be vegan if you omit dairy from your garnishes. You can make this black bean soup as thick or as thin as you’d like. We like ours very thick, with visible bits of pepper and beans, topped with lots of garnishes and chips for scooping.
BEVERAGE PAIRING SUGGESTIONS:
With its smattering of nacho-like fixings on top, this soup is playful and fun and we like to pair it with crowd-pleasing wines that match that spirit. For a red wine, we think this works well with a medium-bodied Côtes du Rhône, like the Famille Perrin Réserve Côtes du Rhône Rouge. Loaded with flavors of ripe black and red fruit enhanced by hints of peppery spice, this wine has a smooth, easy-drinking finish that matches nicely with this slightly smoky soup. For a white, we would suggest something lively, with a little texture, like the Mary Taylor Côtes du Gascogne. The grapes for this wine grow in a region bordered on one side by the ocean and on the other by the Pyrénées Mountain Range and are mostly indigenous to that area: the blend is colombard, ugni blanc, gros manseng and sauvignon. While you’ve likely never heard of many (or any) of them, the resulting wine is bright, approachable and fun, with aromas of melon, pear and citrus. A vibrant, crisp mouthfeel with a touch of texture and zippy acidity make this a complimentary partner for the starchy, cheesy, salty notes in our Black Bean Soup.
If you’re looking for beer to match with this, Mexican lager is a classic pick. Crisp and easy to drink, Modelo or Pacifico are two moderately priced, popular brews that would work well here. If you’d prefer your beer to be of the local variety, we’d suggest the Devil’s Purse Handline Kölsch from Dennis, MA. Clean, clear and crisp, this is a go-to for us when we want a local ale that’s thirst-quenching and straight forward. Not too malty, this is a snappy brew that tastes great with savory fare (and almost any kind of superbowl snack you’re enjoying this weekend).