Black Bean Soup with Salsa
This vegetarian soup offers a nice contrast between the smooth, mellow flavor of the beans and the spicy-tart salsa.
INGREDIENTS | SERVES 8
2 pounds dry black beans
3 quarts water or vegetable broth
2 bay leaves
1 tablespoon unsweetened cocoa powder
1 large onion, diced
1 green bell pepper, cored and diced
2 cloves garlic, minced
2 tablespoons olive oil
1 tablespoon red wine vinegar
1 teaspoon cumin
½ teaspoon black pepper
1 teaspoon kosher salt
Salsa Ingredients:
2 large tomatoes, diced small
1 small red onion, minced
2 jalapeño peppers, minced
1 firm ripe avocado, diced
Juice of 2 limes
¼ cup minced cilantro
Sour cream
Rinse black beans thoroughly; pick out any specks of dirt or discolored beans. Soak beans in enough cold water to cover for 8 hours, or overnight. Discard soaking water.
Place beans in a large soup pot; add water or broth. Add bay leaves and cocoa. Bring to a boil over high heat; reduce to medium. Simmer, uncovered, 2 hours.
In a skillet, sauté onion, green pepper, and garlic in oil until crisp-tender, about 3–5 minutes.
Add contents of skillet to soup, along with vinegar, cumin, pepper, and salt; continue cooking 1 hour.
Adjust salt and pepper; remove from heat.
In a bowl, combine tomatoes, onion, jalapeño peppers, avocado, lime juice, and cilantro. Ladle soup into bowls; top each bowl with a spoonful of sour cream and a spoonful of salsa. Serve immediately.
Chocolate in Soup?
Cocoa powder or unsweetened chocolate adds depth of flavor and richness to soups and sauces. Although most consumers associate chocolate with sweet confections, it isn't unusual to find it as an ingredient in savory dishes from Mexico and Central and South America. In fact, the national dish of Mexico, Turkey Mole, is built on a thick, chocolate-laced sauce. Chocolate or cocoa powder is especially good in vegetarian black bean dishes.
