Spicy Black Bean Soup
Serves 6 to 8 (about 10 cups)
A thick, smoky pantry soup of canned black beans and salsa verde, deepened with cocoa and cumin.
| 4 (425 g) cans black beans | Boil on high, cover | Simmer medium, 7-10 min | Smash beans to thicken | Stir in cilantro | Season with salt & pepper | Serve with toppings |
| 2 (about 450 g) jars mild salsa verde (or 830 ml homemade) | ||||||
| 2 (115 g) cans chopped green chiles | ||||||
| 2 tablespoons unsweetened cocoa powder | ||||||
| 2 teaspoons ground cumin | ||||||
| 2 teaspoons garlic powder | ||||||
| 25 g chopped cilantro | ||||||
| Salt and black pepper | ||||||
| Toppings: lime wedges, sour cream, pickled red onions, queso fresco, tortilla chips, sliced avocado, radishes, fresh chiles (any combination) |
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