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Quick Black Bean Soup

Shiraz has some spiciness that mingles perfectly with the subtle spice in this soup. The bright berry fruit brings out the subtle flavors in this dish. Serves about two people


  • 1 can black beans, drained
  • 1 can chicken stock
  • 1 onion, diced
  • 1 clove garlic, minced
  • 1 tsp cumin
  • 1 tbs chili powder
  • 1 oz. Salt pork (small slice or substitute bacon)
  • 1 bay leaf
  • 1 tbs olive oil
  • 1 lime sour cream (for garnish)
  • cilantro, chopped (for garnish)
  • scallions (green onions) (for garnish)


  1. Saute onions and garlic over medium heat until soft and translucent without browning.
  2. Add chicken stock, beans and all spices and simmer.
  3. Add salt pork for a few minutes being careful not to let it simmer too long (the dish will become overly salty). Taste often and remove when the level of saltiness is appropriate.
  4. When soup starts to thicken, about 10 minutes, remove from heat.
  5. Remove bay leaves and puree soup in a food processor or blender.
  6. Serve with sliced scallions, chopped cilantro, a dollop of sour cream and just a spritz of lime juice.

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