The Best Black Bean Soup
Ingredients
- 2 tablespoons olive oil
- 2 medium carrots, peeled and chopped
- 2 medium onions, peeled and chopped
- 4 cloves garlic, minced
- 1 cup red wine
- 2 medium jalapeño peppers, seeded and chopped
- 1 tablespoon cumin
- 1 tablespoon ground coriander
- 1 pound dry black beans (do not soak)
- 2 quarts mild vegetable or chicken stock
- 1 tablespoon dried oregano, preferably Mexican
- 2 bay leaves bay leaves
- 1 teaspoon salt
- 1 teaspoon pepper
- to taste red wine vinegar
- 1 small red onion, peeled and thinly sliced For Pickled Onions
- to taste salt For Pickled Onions
Instructions
- Heat olive oil in a large pot over medium heat. Add carrots and onions and cook until softened, about 5-7 minutes.
- Add garlic and cook for another minute until fragrant.
- Pour in red wine and bring to a simmer, scraping up any browned bits from the bottom of the pot.
- Add black beans, stock, oregano, and bay leaves. Bring to a boil, then reduce heat and simmer for 1-1.5 hours, or until beans are tender.
- Remove bay leaves. Season with salt and pepper to taste. For pickled onions, combine sliced red onion with salt and let sit for 10 minutes.
- Serve hot, garnished with pickled onions (optional).
