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