Black bean soup just doesn’t quite get the attention it deserves, am I right or am I right? Yes it may seem boring if you’ve never had it, but if you flavor it right by adding in things like bacon, poblano peppers, fire roasted tomatoes, some cumin and some ancho chili powder then incredibly delicious things happen! Then of course if you finish it off with the bright tones of lime juice and the freshness of cilantro along with the creaminess of avocados and sour cream (or Mexican crema) you just know it’s got to be good. I mean if anything has bacon and avocado in it then I’ll always approve.
I love black beans and you may not think there’s a whole lot that you can do with them but really the possibilities are endless! You can add them to tacos (like I’ve done in each here 1, 2, 3), you can toss them in to up the protein and fiber of a dish – like in this quick 30 minutes meal, of course they are wonderful in soups (like these options here 1, 2, 3, 4). You can add them as part of the stuffing for bell peppers (1) or sweet potatoes (2) and don’t we all love them tossed into a green salad?
Did you know that 2016 is the International Year of Pulses? Did you know that black beans are part of the pulse family? Most of you are probably asking what exactly is a pulse. Pulses are any of the the following food items; beans, peas, chickpeas or lentils. I recently traveled to San Francisco to learn more about pulses and how to cook with them. They are so delicious and versatile. Not only are pulses delicious, they are a healthy, sustainable food source. I will be taking the pulse pledge this year and so should you! When you do, you commit to eating pulses once a week for 10 weeks and join a global food movement! Eating dry peas, lentils, beans and chickpeas helps reduce your carbon footprint – and it’s great for your health. Every 1/2 cup of cooked pulses delivers 9 grams of protein. All you have to do is visit PulsePledge.com and sign up!
Black Bean Soup
- 4 (14.5 oz) cans black beans, divided
- 6 slices bacon (7 oz), chopped into small pieces
- 1 large yellow onion , chopped (1 3/4 cups)
- 1 large poblano pepper , seeded, stemmed and diced small (1 cup)
- 4 cloves garlic , minced
- 2 (14.5 oz) cans low-sodium chicken broth, divided, then more to thin if desired
- 1 (14.5 oz) can fire roasted diced tomatoes
- 1 tsp ground cumin
- 1 tsp ancho chili powder
- Salt and freshly ground black pepper
- 1 Tbsp lime juice
- 1/3 cup chopped cilantro
For serving (optional)
- Sour cream , cheese (shredded Mexican or cheddar cheese), diced avocado, diced roma tomatoes, chopped cilantro, tortilla chips
- Place 1 1/2 cans of drained black beans in a food processor along with 1/2 cup of the chicken broth and pulse until well pureed. Rinse remaining 2 1/2 cans of black beans in a colander. Set all black beans aside.
- Heat a large pot over medium heat. Add bacon and cook until nearly crisp, tossing occasionally. Add in onions and poblano pepper and saute 3 minutes then add garlic and saute 1 minute longer. Stir in remaining chicken broth (3 cups). Add in black beans, black bean puree mixture, fire roasted tomatoes, cumin chili powder and season with salt and pepper to taste. Bring to a boil then reduce heat to medium-low, cover and simmer 15 minutes, stirring occasionally. Thin with more broth if desired. Stir in lime juice and cilantro and serve warm with desired toppings.
- Recipe source: Cooking Classy
This post was sponsored by USAPulses & PulseCanada