We always keep canned beans in our pantry for a quick side dish or filling vegetarian meal. We especially love this simple black bean soup to pair as a side dish along tacos, fajitas, or enchiladas. You can even enjoy it alone, as a hearty vegan soup. The ingredient list is simple, using a few handy spices to really add a punch of flavor that takes a plain can of black beans to the next level.
Many of the Mexican restaurants that serve beans as a side dish usually use a heavy amount of fat (bacon or lard) to really flavor their beans. While they are tasty, they are definitely not a healthy choice. We’ve found that by simply simmering the beans for a little while with some spices and lime juice, we get a ton of flavor without having to add any fat. This makes for a high-protein, vegan side dish with tons of fiber. Fiber is key for keeping you full.
We use cumin, garlic powder, and oregano to flavor the black bean soup. These are key spices in Mexican cuisine that we usually have in our spice drawer. You can use fresh garlic or oregano if you don’t happen to have the spices on hand. Secondly, we like to add a bit of hot sauce to our beans. We really love Melinda’s Hot Sauce (not sponsored!) because it’s less vinegar-y than a lot of the other common hot sauces (i.e. Tabasco). The last key ingredient is lime! We just use half a lime and love the acidity it adds to the beans.
Let the beans simmer for about 20 minutes or so to really absorb all of those flavors. Serve the black bean soup with a bit of cotija cheese, cilantro, jalapeno, and avocado for a filling meal or serve as a side with your favorite Mexican dish.
Ingredients
Method
- Add drained black beans to a small pot. Cover with 3/4 cup water.
- Add remaining ingredients and stir to combine.
- Simmer over medium heat (should not be boiling large bubbles) for about 20 minutes.
- Adjust salt and pepper to taste before serving.