"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Spicy Black Bean Soup Recipe

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This recipe for Spicy Black Bean Soup, by , is from Our Favorites, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Linda Kelsey
Added: Thursday, September 15, 2005


1 lb. dried black beans
1/3 c. olive oil
2 c. chopped onion
3 cloves garlic, minced
2 tsp. cumin
2 tsp. paprika
2 tblsp. spicy chili powder
1 (10 1/2oz.) can chopped tomatoes with chilies
1 (28oz.) can chopped tomatoes with juice
4 cups chicken broth
1 tsp. dried oregano
1-2 tsp. salt
1 tsp. hot pepper sauce
Garnish: shredded cheddar, sour cream, chopped green onion

Wash and sort beans. Cover with 6 cups water in large pot. Bring to a boil, cover and remove from heat. Let stand 1 hour.
Drain beans and return to pot with 6 cups water. Bring to boil, cover reduce heat and simmer 1 1/2 hours, until tender.
In large pot, heat oil and sautee onion and garlic, stirring 5 minutes. Add cumin, paprika and chili powder. Sautee 3-4 minutes.
Add chopped tomatoes, broth, oregano and salt. Bring to a boil and simmer uncovered 15 minutes.
Add beans with their liquid and hot pepper sauce. Simmer several hours, stirring occasionally. Serve with garnishes.

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