Peter Franck'S Black Bean Soup
A hearty black bean soup with smoky spices, fresh tomatoes, and tangy vinegar, perfect for comforting meals and suitable for vegetarians and bean lovers.
Ingredients
- 1 lb. black beans ⓘ
- 1 large onion, chopped ⓘ
- 3 to 4 cloves garlic, chopped
- olive oil ⓘ
- 2 to 3 medium tomatoes, peeled, seeded and chopped
- salt or bouillon cubes to taste ⓘ
- 1/2 tsp. oregano ⓘ
- 1 tsp. chili pequins or crushed red pepper ⓘ
- 6 to 10 medium leaves sorrel or 1 Tbsp. lemon juice or 2 Tbsp. red wine vinegar
- chicken broth or cubes ⓘ
- sherry (optional) ⓘ
- water ⓘ
Instructions
- Pick over and wash the black beans.
- Add water to cover and soak the beans overnight or bring to a boil and let sit for 1 hour.
- Drain and rinse the beans.
- Add water to cover the beans plus a bouillon cube or a teaspoon of salt.
- Cook the beans until tender, about 30 to 60 minutes.
Tips & Substitutions
For a richer flavor, sauté the onions and garlic in olive oil before adding them to the beans. You can substitute black beans with pinto beans if needed. If you want a spicier kick, increase the chili pequins or add a dash of your favorite hot sauce. If you don’t have sorrel, the lemon juice or red wine vinegar will still provide a nice acidity to balance the dish.
Serving Suggestions
Serve Peter Franck's Black Bean Soup with a dollop of sour cream and a sprinkle of fresh cilantro for a refreshing touch. It pairs beautifully with Chicken Enchiladas With Red Sauce or a simple side salad. For a heartier meal, consider serving it with cornbread or tortilla chips to scoop up the delicious soup.
Storage & Reheating
Store leftover black bean soup in an airtight container in the refrigerator for up to 4 days. If you want to freeze it, let it cool completely before transferring to a freezer-safe container, where it can last for up to 3 months. To reheat, thaw in the fridge overnight and warm on the stovetop, adding a splash of water or broth to achieve the desired consistency.
Nutrition & Diet Analysis (per serving)
Each serving of Peter Franck'S Black Bean Soup contains roughly 472 calories, with 27g protein, 89g carbohydrates, and 4g fat. It is an excellent source of dietary fiber (101% of the Daily Value), iron (83% of the Daily Value), and protein (54% of the Daily Value). Note that it is relatively high in sodium, at 513mg per serving (22% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use canned black beans instead?
Yes, you can use canned black beans to save time. Just rinse and drain them before adding to the pot. Reduce the cooking time since the beans are already cooked; you only need to heat them through and let the flavors meld.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).