How to make it
5 steps. Take it one step at a time.
Heat the vegetable oil
In a large pot, heat the vegetable oil over medium heat. Add the chopped onion, diced bell pepper, and minced garlic. Saute for about 5-7 minutes until the vegetables are softened and the onion is translucent.
7 minAdd the soaked and drained black beans
Add the soaked and drained black beans to the pot. Stir in the ground cumin and dried oregano to coat the beans with the aromatics.
Pour in the vegetable stock
Pour in the vegetable stock. Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for 60 minutes, or until the beans are tender. If the soup gets too thick, add a little more water or stock.
1 hrSeason the soup with salt and black pepper
Once the beans are soft, season the soup with salt and black pepper to taste. For a creamier texture, you can lightly mash some of the beans with the back of a spoon.
Ladle the hot soup
Ladle the hot soup into bowls and garnish with fresh cilantro before serving.
A little kitchen wisdom
For the best flavor, use dry beans and soak them overnight. If using canned beans, reduce the simmering time and the amount of liquid. Garnish with avocado, sour cream, or a squeeze of lime for extra richness.
