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Black Bean Soup

This recipe for black bean soup is a blend of beans and vegetables inspired by Tex-Mex cuisine.

Source and licence

"Black Bean Soup" from the Wikibooks Cookbook (https://en.wikibooks.org/wiki/Cookbook:Black_Bean_Soup, revision 4524842), by its contributors (https://en.wikibooks.org/w/index.php?title=Cookbook:Black_Bean_Soup&action=history), licensed CC BY-SA 4.0 (https://creativecommons.org/licenses/by-sa/4.0/).

Read the original CC-BY-SA-4.0 Revision 4524842

What was changed: Reformatted by FoodByNation from the wiki page: ingredients and steps extracted, links and templates removed, diet notes detected from the ingredients. This adaptation is also licensed CC BY-SA 4.0.

United States. Associated with United States by the source's category: Southwestern (confidence 0.65). "Associated with" means only that the evidence named here links this recipe to that place. A recipe isn't labelled as representing an entire country because a source associates it with one, and regional origins are kept where the source gives them.

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Ingredients

Method

  1. Pick over the beans.
  2. Place in large bean pot and add water to cover by at least 2 inches (~5 cm).
  3. Soak overnight, then change water.
  4. Bring beans to a boil. Reduce heat, then simmer until beans start to soften, around ½ hour.
  5. Add bay leaves, bell peppers, chili powder, cumin, garlic, jalapeños, onions, and red wine vinegar.
  6. Add salt and pepper to taste.
  7. Simmer ½ to 1 hour, until beans are soft.
  8. Take out bay leaves.
  9. Stir in cilantro.
  10. Add some sour cream.
  11. Serve.