Black Bean Soup is a Los Angeles staple. More than any soup I’ve encountered Black Bean Soup seems to define the cool season months in this warm season city. It seems everyone I know has a Black Bean Soup recipe. One that usually shows up in my in-box accompanied by a whole list of accolades and declarations.
Don’t get me wrong. I enjoy the enthusiasm my friends show for their recipes, and I appreciate being sent the recipes that I casually compliment. Besides, I particularly like Black Bean Soup, so I usually give each friendly incarnation a read through. I’ve even made quite a few of the versions sent my way. Most of them are very good. But the thing about Black Bean Soup– no matter how good– it’s often a little too brawny and predictable: black beans (check), broth (check), onions, cumin, and red pepper (check, check and done).
However, my checklist was recently shaken up in the most delicious way. I was invited to a casual meal with friends. The host served a Black Bean Soup with a zesty, spicy flavor. It really perked up my palate, so I ran through my mental checklist: black beans (check), broth (check), onions (check). That’s where the standard checklist veered into new territory. I discovered a sunnier disposition than I expected from this wintry Black Bean Soup. The spiciness was easily identifiable– the distinctive, smokey bite of roasted poblano chili peppers. Which is a delicious and particularly Southern California addition to Black Bean Soup. The poblanos pleased me, but hardly surprised me.
What did surprise me was the tomatoey broth. It lent a lighter, brighter texture. Making this a wonderful soup, appropriate to any season here in sunny So Cal.
I was as effusive as I could be, but surprisingly he didn’t offer to send me the recipe. Eventually I found the recipe in Bon Appétit. I made a few changes to suit my tastes, and present my loosely adapted version here. GREG
Soup can be made 2 days ahead. Cover and chill.
Ingredients
- 2 fresh poblano chiles
- raw shelled green pepitas (pumpkin seeds)
- 1 large dried pasilla or ancho chile (stemmed, seeds removed)
- 2 tablespoon bacon fat (or olive oil if you prefer)
- 1 large onion (peeled and roughly chopped)
- 4 clove garlic (peeled and roughly chopped)
- 1 (14½-oz.) can diced tomatoes (with juices)
- 4 cup chicken stock (or vegetable stock if you prefer)
- kosher salt (to taste)
- 2 (14½-oz.) cans black beans (drained)
- ½ cup roughly grated or crumbled queso fresco
- cilantro sprigs (to taste)
- Lime wedges (to taste, for serving)
Directions
Roast the peppers: Char poblano chiles by laying them, one at a time, directly over a gas flame, turning occasionally with tongs until blackened on all sides. Place them in a medium bowl, and cover with plastic wrap, set aside until cool; rub off the blackened skin, remove stems and seeds, then finely chop.
Meanwhile, toast pepitas in a small dry skillet over medium-high heat, tossing occasionally, until lightly browned, about 5 minutes; transfer to a plate. Toast dried pasilla chile in same skillet until slightly darkened and pliable, about 1 minute per side; transfer to plate to cool, then roughly chop.
Heat bacon fat in a Dutch oven or soup pot over medium-high heat. Add onion and garlic and cook, stirring occasionally, until onion is soft and golden brown, 8–10 minutes. Transfer to a blender, add tomatoes and chopped pasilla chile, and blend until smooth.
Return tomato mixture to Dutch oven and cook over medium-high heat, stirring often, until quite thick and pastey, 6–8 minutes. Stir in broth; season with salt. Bring to a boil, reduce heat, and simmer until soup is slightly thickened, 10–15 minutes. Stir in black beans and poblano chiles. Cook, stirring occasionally, until warmed through, about 5 minutes.
Serve soup topped with queso fresco, cilantro sprigs and pumpkin seeds, with lime wedges alongside.
Pinned and stumbled this because I can’t wait to try this. I might even slip a little browned chorizo into this.
Love the tight shot of the bowl of soup, Greg, and would die for a bowl of this right now as it starts to drizzle outside.
Recently, Mark lifted the ban on black bean soup in our house and, like you, I wanted something special. Cocoa and lime, for me. Now, months later, I have some gorgeous chiles in out garden that I am going to roast tomorrow — more Hatch like, and less poblano. But I think they will work for this. I will crank the AC and pretend it’s winter.
Everyone really does rely on black bean soup in CA! I certainly eat plenty of the basic version every winter. But using roasted poblano and tomato broth is a really good idea! It almost seems like it could veer toward tortilla soup territory with a few crispy tortilla strips in place of the pepitas. Super interesting.
That’s what I thought too! Except the crunch from pepitas are not only more interesting, they’re healthier. GREG
This soup sounds wonderful, perfect for fall — not too heavy, but with just the right amount of heft. Speaking of fall, has it come to your neck of the woods yet? Here in the Valley it was the upper nineties yesterday.
I’m in the hills near the Hollywood Bowl and it’s as heck here too! GREG
Canned beans? Could’ve fooled me with that stunning presentation!
I love the convenience of canned beans. The only thing you need to be careful about is sodium. Canned beans (well most canned vegetables, including tomatoes) contain way too much salt. But it’s easy to find brands like Eden, Kuner’s, Mrs. Grimes and even some Del Monte with no salt added. Still, to be completely fair and up front. The Eden brand I buy contains beans, water and kombu. Kombu is seaweed with a naturally high sodium content. GREG
You also have to be careful of the BPA in cans. And while Eden used to be one of my favorite brands, the CEO won’t pay for ANY birth control for his employees, citing religious reasons (going even further than Hobby Lobby). I was heartbroken over that! (there’s a boycott) 🙁
I’m shocked. I have a cabinet full! I loved that they sold it in my Mexican market right next to Goya. It was twice the price, but with just three ingredients on the label I liked the product. Oh well. I guess I go cold turkey on Eden. Like I said though, it’s easy to find brands that suit my needs.
A perfect recipe and beautiful image — must cook!
Oh geezum. Now that does sound good. My own personal recipe, if you were curious (or not) involves pumpkin but I’m easily swayed by roasted pepper. Splendid!
Yes, this does look different than the typical black bean soup. I don’t think I’ve ever made one with tomatoes. And I am VERY jealous of that pretty clay bowl.
Oh this is a good one. Love that it is brothy vs creamy beany. On my list to make.
I don’t know what I want more, that soup or that pot and bowl!
I need to make black bean soup a staple of mine!! Holy delicious!
I was JUST about to google an easy, warming soup to make for a friend tomorrow night — thank you for saving my fingers! This just fits the bill!