Published Mar 10th
Prep 15m Cook 1h 25m Additional 8h Ready In 9h 40m
Servings 8 servings Calories 356.1

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.

Recipe Ingredients

  • 1 pound dried black beans
  • ¼ cup vegetable oil
  • 1 large yellow onion, finely chopped
  • 1 tablespoon smoked paprika
  • 2 teaspoons cumin seeds
  • 1 red bell pepper, diced
  • 1 green bell pepper, diced
  • 8 cloves garlic, minced
  • 2 teaspoons dried Mexican oregano, crushed between your fingers
  • 2 bay leaves
  • 6 cups vegetable stock
  • 1 cup diced smoked tempeh bacon (such as Lightlife® Organic Smoky Tempeh Strips®)
  • 2 tablespoons dark rum
  • 1 jalapeño pepper, seeded and chopped
  • 2 cups water
  • 1 ½ teaspoons salt
  • salt and freshly ground black pepper to taste
  • ½ cup sliced hard-boiled eggs
  • ½ cup finely chopped red onion

Cooking Directions

  1. 1 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.
  2. 2 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.
  3. 3 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.
  4. 4 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.
  5. 5 Ladle soup into bowls and garnish with hard-boiled eggs and red onion.

Nutrition Facts

  • Calories 356.1
  • Carbohydrate 47.5 g
  • Cholesterol 36 mg
  • Fat 10.2 g
  • Fiber 11.4 g
  • Protein 18 g
  • Saturated Fat 1.8 g
  • Sodium 883.8 mg
  • Sugar 5.8 g


  1. Good flavor but beans did not soften.
  2. 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!
  3. 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!!!
  4. 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 - Read more ...