Black Bean Soup

What’s the difference between black bean soup and black beans with rice?  Well, for black bean soup you mash a portion of the beans for a rich, thicker soup.  That’s about it.  All the rest is purely personal.

Inspired by the recipe in Memories of a Cuban Kitchen, this is my go-to black bean soup recipe.  Over the years, I’ve made a few tiny changes.  I’ve added some carrots and celery… and a splash of brandy… and a little pinch of red pepper flakes.  Oh yeah, I use beef stock instead of water, too.

This time, I tried using chicken stock.  Why?  Well, it was all I had on hand.  It was quite nice, too.  But, I really prefer the beef stock.  It adds a richness, depth, and complexity.  So, next time, I’ll go back to my old standard.

Black Bean Soup
makes 1 big pot

1 – 14 oz bag black beans
1/4 cup olive oil
1 large onion, diced
6 cloves garlic, minced
1 green pepper, diced
2 carrots, sliced
1 stalk of celery, minced
1/2 cup brandy
4 cups beef stock (or, chicken stock)
1- 2 teaspoons cumin
1 or 2 bay leaves
1/2 teaspoon black pepper, freshly ground
1/4 teaspoon red pepper flakes

In a large dutch oven, cover beans with about 3 inches of water.  Bring to a boil.  Cover and set aside for 1 hour.

Drain beans and place in a bowl.

In the original dutch oven, heat olive oil.  Sauté onion for about 2 minutes.  Add garlic, green pepper, carrots, and celery.  Pour in brandy.  Let the alcohol burn off for about 1 minute.  Then, add black beans, chicken stock, cumin, bay leaves, black pepper, and red pepper.  Simmer gently for 1-2 hours.  After about 1 hour, smash beans to create a thicker, opaque soup.

Serve as a soup with a dollop of sour cream and a fine dice of sweet red pepper.  Or, serve over rice for a heartier soup.

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Or, Some might prefer this version.

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Here’s another version that I’ve come up with.  It seems to be very similar to restaurant versions of this dish.  Smoky pork, no cumin and 1 teaspoon of oregano give this a completely different flavor.  I have no idea which version is more traditional.  Both are delicious.  But, I must admit, this version with oregano comes in second place for me.

Black Beans & Rice
makes one big pot

1 – 14 oz bag black beans
1/4 cup olive oil
1 very large Vidalia onion, diced
1/4 lb bacon or bacon ends, diced
(or leftover mojo pork, cubed or shredded)
6-7 cloves garlic, minced
1 green pepper, diced
1 teaspoon oregano
1/4 teaspoon black pepper, freshly ground
6 cups beef stock
1/2 cup sherry or brandy
1 teaspoon fine sea salt

Optional Garnishes:
red pepper, diced
green pepper, diced
sweet Vidalia onion, finely diced
hardboiled egg, diced
cilantro, minced

In a large dutch oven, cover beans with about 2 inches of water.  Bring to a boil.  Cover and turn off the heat.  Let sit for about 1 hour.  Drain beans and set aside.

In the same large dutch oven, heat olive oil.  Add onions.  Sauté for about 1-2 minutes.  Add bacon ends.  Sauté for about 5 minutes or until onions and bacon are golden at the edges.  Add brandy.  Then, add garlic, green pepper, and oregano.  Stir.  Add 6 cups beef stock and 1 cup of water.  Bring to a boil.  Reduce the heat and simmer gently until beans are tender.  Add another cup of water if necessary.