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.
Ingredients
- black beans: 1 pound (dried)
- vegetable oil: 0.25 cup
- yellow onion: 1 piece (chopped)
- smoked paprika: 1 Tbsp
- cumin seeds: 2 tsp
- red bell pepper: 1 piece (diced)
- green bell pepper: 1 piece (diced)
- garlic: 8 clove (minced)
- Mexican oregano, crushed between your fingers: 2 tsp (dried)
- bay leaves: 2 piece
- vegetable stock: 6 cups
- smoked tempeh bacon (such as Lightlife® Organic Smoky Tempeh Strips®): 1 cup (diced)
- dark rum: 2 Tbsp (optional)
- jalapeño pepper: 1 piece (chopped)
- water: 2 cups
- ½ teaspoons salt: 1 piece
- salt and freshly ground black pepper: (to taste)
- hard-boiled eggs: 0.5 cup (sliced, optional)
- red onion: 0.5 cup (finely chopped)
Metric Conversion
Stages of cooking
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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.
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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.
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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.
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Ladle soup into bowls and garnish with hard-boiled eggs and red onion.
