Easy Black Bean SoupPrint This Page
3 tablespoons extra virgin olive oil
1/2 teaspoon red pepper flakes
1 green pepper, chopped into bite-size pieces
1/2 yellow onion, finely chopped
2-3 garlic cloves, minced
1/4 cup dry white wine
2 tablespoons tomato paste
2 15-oz cans black beans
2 cups chicken stock
Sea salt and freshly cracked pepper
Yogurt or sour cream
Heat the olive oil over medium heat in a heavy-bottomed medium-size saucepan. Add the red pepper flakes, green pepper, onion, and garlic, and let cook for 2-3 minutes, stirring to combine.
Raise the heat to medium-high and add the wine. Let most of the wine burn off and then add tomato paste, reducing heat to medium, and stirring vegetables until they have a rusty color, about 1 minute.
Add the beans and stock and bring to a boil. Once boiling, lower the heat to a simmer and cook for 20 minutes or until green pepper is cooked through. Add salt and pepper to taste.
Garnish with yogurt and cilantro, or as desired. Serve with warm tortilla or toasted baguette drizzled with olive oil and salt.
- Easy Black Bean Soup can be used as an element of Huevos Rancheros.