Guatemalan Black Bean Soup

Black bean soup is one of Guatemala’s national dishes. It’s served in two different ways: with whole beans giving it texture, or very smooth and creamy. This is a smooth and creamy version.

Serve with toppings of chopped tomato, cilantro, and onion. Grated cheese and a dollop of sour cream (non-dairy, of course!) are also traditional toppings.

Serves 6

Ingredients

  • 1 lb black beans, soaked overnight and cooked until tender
  • 1 large onion, chopped
  • 1 clove garlic
  • 1½ teaspoons chili powder
  • 1½ teaspoons cumin
  • 3 roma tomatoes, chopped
  • 4 cups vegetable or miso broth
  • 1 fresh lime, juiced
  • Salt to taste

Sides:

  • 2 tomatoes, chopped
  • 1/2 cup cilantro, chopped
  • 1/2 onion, chopped

Method

In a pot over medium heat, dry sauté onion in for several minutes until translucent and beginning to caramelize.  Add garlic and sauté a couple minutes more. Add black beans, chili powder, cumin, tomatoes, and broth.

Bring to a boil, then reduce heat and simmer about 20 minutes.  Process with a stick blender or in small batches in a standard blender until smooth, being careful since hot ingredients expand and have a tendency to splatter out of blender.

Return soup to pot and simmer, covered, until ready to serve.  If the soup is too thick, add a bit of water or broth. Adjust seasoning with salt if needed, and add lime juice to taste.

Serve with sides of chopped tomato, chopped cilantro, and chopped onion.

print

Share this post!

Facebooktwittergoogle_plusredditpinterestlinkedintumblrmail

Leave a Comment