Print
Mexican Black Bean Soup
A thick and rich Mexican black bean soup recipe: a bowl of silky smooth smothered beans with pancetta and fresh cilantro!
Prep Time 6 hours
Cook Time 3 hours
Total Time 9 hours
Servings 4 people
Calories per serving 722 kcal
Ingredients
- 14 oz dry black beans (400 g)
- 7 oz pork belly (200 g), salted
- 1 small red onion chopped
- 1 lb canned chopped tomatoes (450 g)
- 4 medium garlic cloves chopped
- 1 cup chicken stock (240 ml)
- 1 large ripe avocado diced
- a handful fresh cilantro chopped
- 2 tsp cumin seeds
- 4 bay leaves
- olive oil
- pepper
- salt
Instructions
-
Pour the black beans in a large pan and add twice as much cold water until generously covered. Let the beans soak for at least 6 hours. Check regularly, add more water if necessary.
-
Add a splash of olive oil and the chopped red onion and garlic to a high pan and place this over medium-high until hot. Season with pepper and salt.
-
Fry the onion and garlic for 4 minutes. Then add the pork belly (slice it up if the chunk is too thick).
-
Stir and cook for 3 minutes. Then add the canned chopped tomatoes, bay leaves and chicken stock.
-
Stir well. Drain the soaked black beans and add them to the pan together with the cumin seeds.
-
Stir the ingredients well and turn the heat up until boiling. Then turn the heat low and simmer the soup for 2 hours. After that let the black bean soup cool down fully before putting it in the fridge overnight. The day after, reheat the black bean soup and let it simmer for another hour. Add extra water if necessary. Then check the seasoning and add extra pepper or salt to taste. Divide the black bean soup and pork belly over bowls. Sprinkle with diced avocado and chopped cilantro.