Rating: 4.25 stars
4 Ratings
  • 5 star values: 2
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0

This is a hearty and delicious soup even a meat-eater would love. Even better the second day. Substitute a poblano pepper for jalapeno pepper if desired.

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Recipe Summary test

prep:
15 mins
cook:
1 hr 25 mins
additional:
8 hrs
total:
9 hrs 40 mins
Servings:
8
Yield:
8 servings
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Place black beans into a large container and cover with several inches of cool water; let stand 8 hours to overnight. Drain beans and rinse with fresh water.

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  • Heat oil in a large Dutch oven or stockpot over medium heat; cook and stir yellow onion, paprika, and cumin seeds until fragrant, about 3 minutes. Add red bell pepper, green bell pepper, garlic, oregano, and bay leaves; cook and stir until onion is translucent and bell peppers are tender, 6 to 8 minutes.

  • Mix vegetable stock, black beans, tempeh, rum, and jalapeno pepper into onion mixture. Increase heat to medium-high, bring to a simmer, reduce heat to medium-low, and cook until beans are tender, about 45 minutes.

  • Pour water into bean mixture; season with 1 1/2 teaspoons salt. Cook, stirring occasionally, until beans begin to fall apart and soup thickens, 30 to 40 minutes; season with salt and pepper. Remove and discard bay leaves from soup.

  • Ladle soup into bowls and garnish with hard-boiled eggs and red onion.

Nutrition Facts

356 calories; protein 18g; carbohydrates 47.5g; fat 10.2g; cholesterol 36mg; sodium 883.8mg. Full Nutrition
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Reviews (2)

Most helpful positive review

Rating: 4 stars
08/28/2016
Made as written except that I used fresh oregano and chose to use only 1 bell pepper due to personal preference. Black beans always seem hard to flavor to me but this recipe seasoned them nicely. It never really thickened for me so next time I will eliminate the water that gets added in step 4. I'm also not a vegetarian so I'll use real bacon next time but this was a great alternative for people that don't eat pork. Thanks for sharing! Read More
(2)
4 Ratings
  • 5 star values: 2
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
08/27/2016
Made as written except that I used fresh oregano and chose to use only 1 bell pepper due to personal preference. Black beans always seem hard to flavor to me but this recipe seasoned them nicely. It never really thickened for me so next time I will eliminate the water that gets added in step 4. I'm also not a vegetarian so I'll use real bacon next time but this was a great alternative for people that don't eat pork. Thanks for sharing! Read More
(2)
Rating: 5 stars
12/04/2020
I have made this recipe so many times now and each time it comes out delicious! The flavors of the cumin and smoked paprika are the stars to this dish. My family loves draining the black beans from the leftovers and making wraps! Read More
Rating: 5 stars
02/20/2019
Delicious. Changes HM chicken stock fresh spices from Penzys can Rotel tomatoes mild w/green chili and a splash of balsamic. Thickened w Masa. Served w Tortilla chips... SO good!!! Read More
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Rating: 3 stars
04/09/2021
Good flavor but beans did not soften. Read More