Black Bean Soup

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Black Bean Soup, a lovely Venezuelan recipe.

Black Bean Soup - SAVOIR FAIRE by enrilemoineBlame Florida: the most Latino of the United States. Or Miami: the “new” capital of Latin America. Or the Hispanic Heritage Month. Or San Antonio’s Mayor, Julián Castro (yes, with the accent in the á). The truth is I’m enjoying, like never before, the fact that I’m a Latina in the US.

Black Bean Soup - SAVOIR FAIRE by enrilemoineI think my Latino DNA is resurfacing and I like the feeling…

Black Bean Soup - SAVOIR FAIRE by enrilemoineTake a look at this black bean soup. I successfully recreated my grandma María de Lourdes’ recipe. She was not a big deal of a cook. I would say she had a small amount of simple recipes, but I loved them all.

Black Bean Soup - SAVOIR FAIRE by enrilemoineOne of my favorites was black bean soup with bacon, that, of course, she gave me with white rice and tajadas (fried ripe plantains). There was also shredded meat included, but as you may know, I don’t really care about meat.

Black Bean Soup - SAVOIR FAIRE by enrilemoineAt her house, we had this black bean soup once a week. She seasoned it with cilantro.

Black Bean Soup - SAVOIR FAIRE by enrilemoineIn her recipe there was no avocado involved, but everybody knows avocado pairs perfectly with black beans and adds color to the dish.

Black Bean Soup - SAVOIR FAIRE by enrilemoineLike many Venezuelan cooks, she added some sugar which I substituted for papelón (panela or piloncillo). Trust me: this is heaven.

Black Bean Soup - SAVOIR FAIRE by enrilemoine

Black Bean Soup - SAVOIR FAIRE by enrilemoine
5 from 3 votes

Black Bean Soup

This is the classic Venezuelan black bean soup, served with diced avocado and fresh cilantro.
Prep Time15 mins
Cook Time2 hrs 40 mins
Total Time2 hrs 55 mins
Servings: 8

Ingredients

  • ½ pound of black beans
  • 2 quarts of water
  • 4 slices of frozen bacon cut in ¼ inch strips
  • 1 medium onion finely chopped
  • 2 garlic cloves minced
  • ½   red bell pepper deveined, seeded and finely chopped
  • ¼ cup of papelón  in pieces
  • Coarse sea salt
  • 2 cups of diced avocado for garnishing
  • 1/2 cup of fresh cilantro leaves for garnishing

Instructions

  • The night before, in a pot over medium heat, cook the black beans in water for about an hour.
  • Turn off the heat and let stand overnight, covered.
  • The following day, in a saucepan, over medium heat, cook the bacon until golden, for about 5 minutes.
  • Add the onions and garlic and sauté until soft, 5 minutes.
  • Add the red bell pepper and cook for 5 more minutes.
  • Add the bacon sofrito to the pot with the black beans with the water, and cook over medium heat for 30 minutes.
  • Lower the heat, add papelón and simmer covered for 1 hour or until the beans are soft.
  • Salt to taste.
  • Serve with some avocado and cilantro.
Course: Soups
Cuisine: Venezuelan
Keyword: black bean soup, black bean soup with avocado, black bean soup with bacon, Venezuelan black bean soup
Author: Enri

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