Black Bean Soup Recipe
- 1 strip of bacon, diced
- 1 large onion, diced
- 1 red pepper, diced
- 3 cloves garlic, minced
- 1 Tablespoon ginger
- 1 Tablespoon cumin
- 1 Tablespoon salt, plus more to taste
- 1/4 teaspoon cayenne
- 1 28-ounce can diced tomatoes
- 3 cups chicken broth
- 2 cans black beans (4-5 cups)
- 2-3 Tablespoons cider vinegar, to taste
Cook bacon over coals (you can just bunch some evenly on the ground in your fire pit, then set the pot on them) in Lodge cast iron Dutch oven until all the fat is rendered and bacon is crispy. Remove with a slotted spoon and drain on a paper towel.
Add the onion and sauté in the bacon fat until translucent–about 5 minutes. Add the pepper and sauté until sweated – another 5 minutes. Add the garlic and spices, and sauté until fragrant – about 30 seconds.
Pour in the diced tomatoes, their juices, and the chicken broth. Scrape the bottom of the pan to release any caramelized bits. Bring to a boil, then simmer over fire for 15 minutes.
Add beans and simmer for another 10 minutes. Pour in 2 tablespoons of the cider vinegar, check seasonings, and add more salt, pepper, or vinegar as desired.
From The Kitchn