Creamy Black Bean Soup with a New York Twist

Ingredients

In this adaptation, we incorporate New York City flavors by adding a hint of smokiness with the addition of bacon. The soup is also enriched with a touch of cream, giving it a velvety texture. To enhance the flavors, we use a combination of aromatic vegetables such as onions, carrots, and celery. The garnish of sour cream and fresh herbs adds a refreshing element to the dish. We alse have the original recipe for Frejol colado, so you can check it out.

• 2 cups (400g) black beans, soaked overnight 2 cups (400g) black beans, soaked overnight
• 4 slices bacon, diced 4 slices bacon, diced
• 1 onion, finely chopped 1 onion, finely chopped
• 2 carrots, diced 2 carrots, diced
• 2 celery stalks, diced 2 celery stalks, diced
• 4 garlic cloves, minced 4 garlic cloves, minced
• 1 teaspoon cumin powder 1 teaspoon cumin powder
• 1 teaspoon paprika 1 teaspoon paprika
• 4 cups (950ml) chicken or vegetable broth 4 cups (950ml) chicken or vegetable broth
• 1 cup (240ml) heavy cream 1 cup (240ml) heavy cream
• Salt and pepper, to taste Salt and pepper, to taste
• Sour cream, for garnish Sour cream, for garnish
• Fresh herbs (such as cilantro or parsley), for garnish Fresh herbs (such as cilantro or parsley), for garnish

Nutrition

• Calories (kcal / KJ): 380 kcal / 1590 KJ
• Fat (total, saturated): 22g, 11g
• Carbohydrates (total, sugars): 34g, 4g
• Protein: 14g
• Fiber: 8g
• Salt: 1.5g

Preparation

1. 1.
   In a large pot, cook the diced bacon over medium heat until crispy. Remove the bacon from the pot and set aside, leaving the bacon fat in the pot.
2. 2.
   Add the chopped onion, carrots, celery, and minced garlic to the pot. Sauté until the vegetables are tender and fragrant.
3. 3.
   Drain and rinse the soaked black beans, then add them to the pot along with the cumin powder and paprika. Stir well to coat the beans and vegetables with the spices.
4. 4.
   Pour in the chicken or vegetable broth and bring the mixture to a boil. Reduce the heat to low, cover the pot, and simmer for about 1 hour or until the beans are tender.
5. 5.
   Using an immersion blender or a regular blender, puree the soup until smooth and creamy.
6. 6.
   Return the soup to the pot and stir in the heavy cream. Season with salt and pepper to taste.
7. 7.
   Simmer the soup for an additional 10 minutes to allow the flavors to meld together.
8. 8.
   Serve the creamy black bean soup hot, garnished with a dollop of sour cream, crispy bacon bits, and fresh herbs.

Treat your ingredients with care...

• Bacon — For a vegetarian version, you can omit the bacon and use olive oil instead for sautéing the vegetables. Add a pinch of smoked paprika to replicate the smoky flavor.
• Heavy cream — If you prefer a lighter version, you can substitute the heavy cream with coconut cream or cashew cream for a dairy-free alternative.

Tips & Tricks

• For a spicier kick, add a pinch of cayenne pepper or a dash of hot sauce to the soup.
• Serve the soup with a side of crusty bread or cornbread for a complete meal.
• To make the soup even heartier, you can add cooked diced chicken or sausage.
• If you prefer a chunkier texture, reserve some cooked black beans and vegetables before pureeing the soup, then add them back in at the end.
• Leftovers can be stored in the refrigerator for up to 3 days. Reheat gently on the stovetop, adding a splash of broth or water to thin it out if needed.

Serving advice

Serve the creamy black bean soup in warm bowls, garnished with a dollop of sour cream, crispy bacon bits, and a sprinkle of fresh herbs. Accompany it with a side of crusty bread or cornbread for a satisfying meal.

Presentation advice

To elevate the presentation, drizzle a swirl of sour cream on top of the soup and sprinkle some finely chopped fresh herbs. Serve it with a side of warm bread and garnish the plate with a sprig of herbs for an elegant touch.