Black bean soup

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If you are a lover of Mexican mole and its sweet, rustic taste, you will love the combination of mole and black beans. Rich black bean soup – not thick when hot. but of course in the spice there’s a hint of chocolate with a hint of nuts and exotic spices The Mole gives the black beans a flair. Perfect as a hearty lunch or as an appetizer to Mexican cuisine.

As a topper our Crema lemon chipotle has a smoky flavor that goes well with the earthy sweetness of this soup. Ancho powder is part of the three holy peppers commonly used in moles. It is earthy and sweet with very little spice. If you want more spiciness, try dancing with guajillo peppers instead. Chili (another divine chili) or chipotle powder will also work. and is often found on spice shelves.

Like this recipe? You’ll also love these:

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Black Bean Mole Soup 2
Black bean soup

Black bean soup

Full of delicious mole spices. Earth, chestnut, etc

10 minutes prep time

Cooking time 30 minutes

Total time 40 minutes

  • 3 15.5-ounce cans of black beans
  • Divide 3 cups of vegetable broth.
  • 1 yellow onion, diced
  • 1 ounce bitter chocolate, chopped
  • 4 cloves of garlic, minced
  • 1/2 cup mole sauce
  • 2 tablespoons corn oil
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon anchovy powder
  • dill is 1 teaspoon
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon salt
  • salt and black pepper to taste
  • In a glass bowl, combine mole sauce, apple cider vinegar, and 1/2 cup vegetable broth. Stir until just combined.

  • In a soup pot (or skillet), heat the corn oil over medium heat. Then sauté the onion until translucent (4 to 5 minutes). Add the garlic, cumin, ancho powder, cinnamon, and 1/2 teaspoon salt to the onion and continue cooking, stirring frequently for 1 minute.

  • Add the mole sauce, black beans, and the rest of the vegetable broth to the pot and stir. Quickly bring the soup to a boil. Then reduce the heat to medium and let it simmer for about 15 minutes.

  • About 5 minutes before the end of the boil, add the bitter chocolate, stirring often to melt. Add salt and pepper to taste.

  • Serve with whole black beans or transfer the soup to a blender and cook the soup to your desired consistency. Top with sour cream or crema (optional).

Use store-bought sauce or mole sauce. Or you can do it yourself. Check out our easy mole sauce recipe. If you want spicier ancho peppers, try guajillo or chipotle powder. If the soup is too thin after cooking Put the soup back on the stove and cook over medium heat to thicken the soup. and/or add cornstarch (1 teaspoon at a time) to the soup to thicken the soup to the desired consistency.

Categories: Food & Drinks


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