Ingredients Jump to Instructions ↓

  1. 1 (16-ounce) package (about 2 1/2 cups) dried black beans 6 bacon slices, chopped 2 celery ribs, finely chopped 1 large onion, finely chopped 2 medium carrots, finely chopped 10 cups chicken broth 1 large tomato, seeded and chopped 1/2 cup (packed) chopped fresh cilantro 1 1/2 tablespoons finely minced garlic 1 jalapeño chile, minced 1 tablespoon red wine vinegar 2 teaspoons ground cumin 1 teaspoon ground coriander 2 teaspoons salt, or to taste Freshly ground pepper to taste Cilantro-Lime Cream: 1 cup sour cream 1 1/2 tablespoons fresh lime juice 1/2 cup (packed) chopped fresh cilantro Salt and freshly ground pepper to taste Additional chopped fresh cilantro for garnish Additional chopped tomato for garnish

Instructions Jump to Ingredients ↑

  1. Place beans in large bowl. Add enough water to cover by 3 inches. Let stand overnight. Drain well.

  2. Cook bacon in heavy large pot over medium heat until brown but still soft, about 4 minutes. Add celery, onion and carrots and cook until vegetables begin to soften, about 10 minutes. Add beans, chicken broth, tomato, 1/2 cup cilantro, garlic, jalapeño, vinegar, cumin and coriander. Bring to boil. Reduce heat to medium-low, cover and simmer soup until beans are very tender, stirring occasionally, about 2 hours. Add salt and pepper to taste.

  3. Mix sour cream, lime juice and 1/2 cup cilantro in small bowl. Season to taste with salt and pepper.

  4. To serve, ladle soup into bowls. Place a dollop of the Cilantro-Lime Cream on top of soup. Garnish with additional chopped cilantro and chopped tomato.


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