English Bayou Black Bean Soup
Warm up with this Spicy Black Bean Soup, a hearty dish that’s bursting with flavors. Slowly cooked in a Bayou Classic 6-qt Cast Iron Soup Pot, this protein-packed soup showcases earthy black beans, vibrant spices, and fresh vegetables. Perfect for chilly evenings, it brings an inviting warmth and a kick of heat that will tantalize your taste buds.
ingredients
- 2 cups dried black beans, soaked overnight
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 large jalapeño, seeds removed and minced
- 1 red bell pepper, diced
- 2 teaspoons ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon chili powder
- 1 (14.5 oz) can diced tomatoes, undrained
- 4 cups vegetable broth
- 1 teaspoon salt, to taste
- ½ teaspoon black pepper, to taste
- 2 tablespoons olive oil
- 1 lime, juiced
- Fresh cilantro, chopped (for garnish)
- Avocado slices (for serving)
steps
- 1.
In the Bayou Classic 6-qt Cast Iron Soup Pot, heat olive oil over medium heat.
- 2.
Add diced onion and sauté until translucent, about 5 minutes.
- 3.
Stir in garlic, jalapeño, and red bell pepper; cook for another 3 minutes.
- 4.
Add cumin, smoked paprika, and chili powder, stirring to coat the vegetables.
- 5.
Rinse and drain the soaked black beans; add to the pot.
- 6.
Pour in the diced tomatoes and vegetable broth. Stir well.
- 7.
Bring the mixture to a boil, then reduce heat to low and let simmer, covered, for about 1.5 to 2 hours or until beans are tender.
- 8.
Season with salt, pepper, and lime juice. Stir to combine.
- 9.
Serve hot, garnished with fresh cilantro and avocado slices.
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