Estimated Nutrition (whole recipe, rough)
Counts 9 of 11 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Black Bean | 1/2 cup canned (120g) drained | 114 |
| Onion | 1 medium (110g) | 44 |
| Tomato | 1 medium (123g) | 22 |
| Chili | 1 tsp (2.7g) | 8 |
| Cumin | 1 tsp ground (2.1g) | 8 |
| Cayenne | 1 tsp (1.8g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Salt | 1 tsp (6g) | 0 |
| Epazote | not in our table | 0 |
| Coriander | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
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- 1 lb. Black Beans
- 2 tbls. Extra-Virgin Olive Oil
- 2 Onions, large, diced
- 6 cloves Garlic, minced
- 1 cup Tomato, peeled, seeded, and chopped (fresh or canned)
- 1 sprig Epazote, fresh or dried (optional)
- 1 tbls. Chipotle Chiles, canned, chopped (or 1/4 tsp. Cayenne)
- 1 tspn. Cumin, ground
- 1 tspn. Coriander, ground
- 2 tspn. Salt
- =
Directions
Soak the Black Beans for 2 hours and drain. In a deep, heavy-based pot, heat the Olive Oil over medium heat. Add the Onions and cook about 5 min. until translucent. Add the Beans, Garlic, and 6 cups cold water. Bring to a boil, skimming any foam that rises to the surface. Reduce to a simmer. In an hour or when the Beans are soft, add the Tomato, Epazote, Chipotle Chile, Cumin, Coriander, and Salt. Continue cooking until the beans start to break down and the broth begins to thicken. Taste for seasoning and add salt and pepper if needed. If you’re serving this soup immediately, you may want to thicken it by puréeing a cup or two of the beans in a blender or food processor and then recombining them with the rest of the soup. The soup will thicken on its own if refrigerated overnight.