Black Bean Soup With Lime Popcorn

PREP TIME

10 min

TOTAL TIME

30 min

Serves

Photography by Erik Putz. Food styling by Matthew Kimura. Prop styling by Madeleine Johari.

Tajín seasoning can be found in the Latin American section of most grocery stores. You can also substitute a pinch each of salt and cayenne pepper.

Ingredients

1 1/2 tbsp canola oil
1 large onion , diced
1 serrano or jalapeño pepper , seeded and minced (optional)
3 garlic cloves , minced
1 1/2 tsp ground cumin
1 tsp fennel seeds
3/4 tsp dried oregano
1 tsp salt
4 cups drained, cooked black beans , (or 2 540-mL cans black beans, drained and rinsed)
5 cups bean liquid (from cooking dried beans) or vegetable broth , divided
2 bay leaves

Heat a medium pot over medium. Add oil, then onion and serrano. Cook, stirring often, until onion is softened, 3 to 4 min. Add garlic, cumin, fennel seeds, oregano and salt. Cook, stirring occasionally, until vegetables are light golden, 2 to 3 min.
Add beans, 4 cups bean liquid and bay leaves. Increase heat to high. Bring to a boil, then reduce heat to low. Simmer, covered, until beans are tender and skins start to split, 12 to 15 min.
Discard bay leaves, then transfer bean mixture to a blender. Blend until smooth, adding remaining 1 cup bean liquid, if needed, for a thinner consistency. Divide soup among bowls.
Lime popcorn: Toss popcorn with lime juice and Tajín. Sprinkle over soup.

Soup will continue to thicken as it sits. Add a splash of bean liquid or vegetable broth to thin it out.
If your blender doesn’t have a locking lid, remove the lid’s venting piece and place a kitchen towel overtop to allow steam to escape while blending.
For more on how to cook dried beans, check out our guide here.

FILED UNDER: beans Soup