Description
This is a hearty and delicious soup even a meat-eater would love. Even better the second day. Substitute a poblano pepper for jalapeno pepper if desired.
Ingredients
- 1 pound dried black beans
- ¼ cup vegetable oil
- 1 large yellow onion, finely chopped
- 1 tablespoon smoked paprika
- 2 teaspoons cumin seeds
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 8 cloves garlic, minced
- 2 teaspoons dried Mexican oregano, crushed between your fingers
- 2 bay leaves
- 6 cups vegetable stock
- 1 cup diced smoked tempeh bacon (such as Lightlife® Organic Smoky Tempeh Strips®)
- 2 tablespoons dark rum (Optional)
- 1 jalapeño pepper, seeded and chopped
- 2 cups water
- 1 ½ teaspoons salt
- salt and freshly ground black pepper to taste
- ½ cup sliced hard-boiled eggs (Optional)
- ½ cup finely chopped red onion
Instructions
- Place black beans into a large container and cover with several inches of cool water; let stand 8 hours to overnight. Drain beans and rinse with fresh water.
- Heat oil in a large Dutch oven or stockpot over medium heat; cook and stir yellow onion
- paprika
- and cumin seeds until fragrant
- about 3 minutes. Add red bell pepper
- green bell pepper
- garlic
- oregano
- and bay leaves; cook and stir until onion is translucent and bell peppers are tender
- 6 to 8 minutes.
- Mix vegetable stock
- black beans
- tempeh
- rum
- and jalapeno pepper into onion mixture. Increase heat to medium-high
- bring to a simmer
- reduce heat to medium-low
- and cook until beans are tender
- about 45 minutes.
- Pour water into bean mixture; season with 1 1/2 teaspoons salt. Cook
- stirring occasionally
- until beans begin to fall apart and soup thickens
- 30 to 40 minutes; season with salt and pepper. Remove and discard bay leaves from soup.
- Ladle soup into bowls and garnish with hard-boiled eggs and red onion.
Prep Time: 15 mins
Cook Time: 1 hr 25 mins
Total Time: 9 hrs 40 mins
Servings: 8