Pioneer Woman Black Bean Soup

The black bean soup is a typical Mexican dish, very tasty and substantial due to the presence not only of the legumes, but also of the smoked bacon which makes it really appetizing.

This bean soup is generally accompanied with white flour tortillas, also used to make meat or vegetable burritos, which serve as bread and can therefore be enjoyed together with the bean soup.

Please note that this recipe is inspired by Pioneer Woman’s black bean soup recipe with little variations.

Ingredients

Dried black beans 300 g

Chicken broth 1 l

Copper tomatoes 150 g

2 cloves garlic

Fresh chilli 1

Onions 1

Extra virgin olive oil 4 tbsp

Bay leaf 2 leaves

Black pepper to taste

Salt up to taste

Ground cinnamon 1 pinch

Tortilla chips 4

How to make black bean soup

Soak the black beans for 12 hours in cold water (do it the night before preparation and let them soak overnight).

Rinse the beans and drain them. Put the oil, the chilli (whole or in small pieces), the chopped onion and garlic, and the bay leaf in a pan; fry everything over low heat and then add the diced tomato, cinnamon and finally the black beans.

Add the chicken broth and cook for about 45 minutes over low heat, covering the pan with a lid and leaving a small vent.

Once the beans are cooked, season with salt and pepper and serve the black bean soup accompanying it with the tortillas.

Notes

You can serve the bean soup garnished with chopped fresh coriander leaves.

pioneer woman black bean soup
Print Recipe

Pioneer Woman Black Bean Soup

Prep Time15 mins
Cook Time1 hr
Total Time1 hr 15 mins
Course: Soup
Cuisine: Mexican
Servings: 4 people
Author: Rehan

Ingredients

  • Dried black beans 300 g
  • Chicken broth 1 l
  • Copper tomatoes 150 g
  • 2 cloves garlic
  • Fresh chilli 1
  • Onions 1
  • Extra virgin olive oil 4 tbsp
  • Bay leaf 2 leaves
  • Black pepper to taste
  • Salt up to taste
  • Ground cinnamon 1 pinch
  • Tortilla chips 4

Instructions

  • Soak the black beans for 12 hours in cold water (do it thenight before preparation and let them soak overnight).
  • Rinse the beans and drain them. Put the oil, the chilli (whole or in small pieces), the chopped onion and garlic, and the bay leaf in apan; fry everything over low heat and then add the diced tomato, cinnamon andfinally the black beans.
  • Add the chicken broth and cook for about 45 minutes over lowheat, covering the pan with a lid and leaving a small vent.
  • Once the beans are cooked, season with salt and pepper andserve the black bean soup accompanying it with the tortillas.

Notes

You can serve the bean soup garnished with chopped fresh coriander leaves.

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