Mexican Bean Soup—My Not-So-Authentic Version
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We're back from South America, but a little piece of it is still very much with us.
Here's my recipe for Mexican bean soup, originally known as chipotle bean soup.
Chipotle is a hot pepper that wasn't easy to find at my local supermarket in Israel. So I took matters into my own hands and made a little swap: harissa (North African hot pepper paste) instead of the Mexican chile.
If you're from South America, please don't come after me for messing with a traditional soup. I like using ingredients I can find at any supermarket. Chipotle was a tall order back home in Israel, and harissa turns out to be a pretty good stand-in.
The secret is the combination of red bell pepper, hot pepper, and corn, all cooked slowly with red or white beans.
The result is a slightly tangy, thick soup that's especially rich in protein.
Serve it with cilantro, red onion, tortilla chips, and, of course, – avocado.
Why avocado? I don't know. Everything gets avocado. Somehow, it works beautifully here. Try it—you might fall in love.
Nutrition Facts:
Per serving of red bean soup, based on 6 servings
- 222 calories
- 15 g protein
- 37 g carbohydrates
- 10 g fat (including less than 0.5 g saturated fat)
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Mexican Bean Soup
Ingredients
- 1 cup dried red beans soaked in enough water to cover for at least 8 hours
- 3 tablespoons olive oil
- 1/2 onion chopped
- 1 tablespoon cumin
- 1 tablespoon paprika
- 1 teaspoon salt
- 1 teaspoon baking soda
- 1 teaspoon sugar
- 1 tablespoon harissa or red schug (Yemenite hot pepper sauce)
- 3 garlic cloves, crushed
- 1 red bell pepper
- 3 heaping tablespoons corn kernels
- 2 liters (about 8 1/2 cups) water
For Serving
- 1/2 avocado, diced
- 1 bunch cilantro
- 1/2 red onion, diced
- tortilla chips
Instructions
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Heat the oil in a deep pot over low heat. Add the cumin, paprika, salt, and sugar and cook for about 10–115 seconds, just long enough for the spices to release their flavor into the oil.
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Add the chopped onion and sauté until translucent.
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Add the chopped red bell pepper, garlic, and harissa. Sauté for another minute or two, until fragrant.
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Drain the soaked red beans and add them to the pot.
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Sauté for a few more minutes.
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Add the corn kernels.
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Cover with the water and add 1 teaspoon baking soda.
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Bring to a boil.
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Reduce the heat and simmer for about an hour, until the beans are tender.
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Peek into the pot occasionally to make sure there's still enough liquid. If it's running low, add a cup or two of water as it cooks.
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Serve with tortilla chips, a handful of cilantro, chopped red onion, and avocado.
Recipe Video
