Creamy Black Bean Soup

1. 1
   prep

   Soak the black beans overnight.

   Place dried black beans in a large bowl, cover with 3 inches of cold water, and soak for at least 8 hours or overnight. Drain and rinse before using.

   TIPFor a quick soak, boil beans for 2 minutes, then cover and let sit 1 hour. Drain and proceed.
2. 2
   saute · ~7 min

   Sauté the aromatics.

   1.Heat olive oil in a large pot over medium heat.

   2.Add chopped onion and cook until soft and translucent, about 5 minutes.

   3.Add minced garlic and jalapeño, sauté for 1 minute until fragrant.

   4.Stir in cumin and smoked paprika, cook 30 seconds to bloom the spices.
3. 3
   simmer · ~60 min

   Simmer the beans until tender.

   1.Add drained soaked beans and 4 cups fresh water to the pot.

   2.Bring to a rolling boil, then reduce heat to low.

   3.Cover and simmer gently until beans are very tender and creamy, 50 to 60 minutes.

   TIPKeep the lid slightly ajar to prevent boil-overs. Add a splash more water if the level drops below the beans.
4. 4
   mix · ~2 min

   Blend the soup until creamy.

   1.Remove pot from heat. Stir in salt and black pepper.

   2.Use an immersion blender to puree the soup directly in the pot until smooth and velvety.

   3.For a chunkier texture, blend only half and leave some beans whole.

   TIPIf using a countertop blender, let the soup cool slightly first. Blend in batches, venting the lid to release steam.
5. 5
   simmer · ~5 min

   Adjust consistency and final seasoning.

   Return the blended soup to a gentle simmer. If too thick, thin with a little water until desired consistency. Taste and adjust salt if needed. Simmer 5 minutes to meld flavors.

6. 6
   garnish

   Finish with lime juice and serve.

   1.Remove soup from heat. Stir in fresh lime juice.

   2.Ladle into bowls.

   3.Top with chopped cilantro and serve hot.

   TIPA dollop of yogurt or sour cream adds extra creaminess.

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