Black beans are one of my favourite foods. They provide three essential benefits: high fibre, offer a good source of protein and are rich in iron.
While you can choose to substitute your favourite barbeque sauce instead of making one from scratch (I make mine from scratch) I can’t promise the same results. However, if you put the time into creating this delicious sauce, you will be pleasantly delighted. It delivers a complex, interesting and satisfying punch with every spoonful. A perfect compliment to a cold winter day.
Black Bean Soup Ingredients
- 3 cups black beans, soaked overnight (if canned, rinse well and drain)
- 1 tbsp cumin seed
- 1 tbsp coriander seed
- 1 tbsp dry oregano
- 1 large yellow onion, diced
- 3 jalapeno peppers, seeded and roughly chopped
- 2 bay leaves
- 1 tsp salt
- 1 x 28 fl oz can dices tomatoes
- 1 cup rebarbeque sauce
- ½ tsp cracked pepper
- Juice of 1 lime
- ¼ cup chopped cilantro
- Drain and rinse the soaked beans and place them in a soup pot. Heat a small skillet and toast the cumin, coriander and dried oregano, until fragrant. Grind the spices and add them to the beans, along with the onion, garlic, jalapenos and bay leaves. Cover with cold water by 2 inches. Bring to a boil; reduce heat and simmer gently, partially covered, until the beans are very tender (approx. 1 hour). Check the water level and add more to cover if it gets low. Add salt to the pot about 15 minutes before the beans are finished cooking.
- Stir in the tomatoes, rebarbeque sauce and cracked pepper. Simmer for about 20 minutes to marry the flavours. Using a hand blender or food processor, puree the soup until smooth. Reheat and add more water to thin if necessary. Before serving, season with lime juice, cilantro and salt to taste
Rebarbeque sauce Ingredients
- 1 cup apple cider vinegar
- 1 tsp mustard seeds
- 1 tsp coriander seeds
- 1 ½ tsp whole cloves
- 2 allspice berries
- 4 cardamom pods
- 2 tbsp vegetable oil
- 1 medium yellow onion, diced
- 2 garlic gloves, minced
- 1/3 cup brown sugar, firmly packed
- 2 tbsp molasses
- 2 tbsp soy sauce
- 2 tbsp chipotle puree, or more to taste
- 1 x 5 ½ oz can tomato paste
- 1 bottle dark beer
- Combine vinegar and whole spices in a small pot and bring to a boil. Reduce heat and simmer until the liquid is reduced by a half (15 minutes). Strain out the solids and cool.
- Meanwhile, heat oil in a skillet and sauté the onion until golden, adding garlic halfway through. Sprinkle sugar into the pan and when it melts, add all of the remaining ingredients, including the vinegar. Bring mixture to a simmer and cook for 20 minutes, or until the sauce is thick and glossy. Season to taste.
- Cool and puree the sauce until smooth. Refrigerate for up to 3 weeks.
Source: REBAR Cook Book from Victoria, BC