This hearty soup would be well worth your efforts if it cost ten times as much to make.
Instead it costs just 25¢ a serving.
Two-Bit Black Bean Soup is fragrant with cumin and includes the surprise of cubed pan-fried potatoes. We serve it with rice and a variety of condiments, see below.
Add a slice of buttered cornbread for a satisfying meal.
Two-Bit Black Bean Soup with Pan-Fried Potatoes
1 pound black beans, cooked
2 medium Idaho potatoes, peeled and cubed
4 tablespoons olive oil
2 cloves garlic, minced
1 onion, chopped fine
2 stalks celery, diced
2 carrots, peeled and diced
2 teaspoons cumin
2 cups chicken or vegetable broth
Salt and pepper to taste
- Rinse beans, pick over and cook in crockpot or as directed on bean package. Do not over cook the beans—they should not be mushy.
- Peel and cut potatoes into ½” cubes.
- In a heavy skillet or Dutch oven, over medium high flame heat 2 tablespoons oil.
- When oil is hot, throw in cubed potatoes, tossing them to coat with oil. Fry, stirring occasionally, for 3-4 minutes.
- Add a clove of minced garlic and salt and pepper—about ¼ teaspoon each—stirring to incorporate.
- Cover pan with lid, reduce flame and steam-fry potatoes 2-3 minutes to cook them through.
- Remove lid and continue to fry, letting moisture evaporate and potatoes cook to golden brown, see photo. Remove and set aside potatoes.
- In the meantime, chop onion and dice celery and carrots.
- In pan add two more tablespoons oil and heat over medium flame.
- When oil is hot add onion, celery and carrot. Lower heat and cook vegetables until soft—about 6 minutes—stirring occasionally to keep them from burning.
- Add cumin and second clove of garlic and continue to cook, stirring occasionally, for another 1-2 minutes so cumin releases full flavor—but be careful that cumin doesn’t burn.
- Add beans and broth. Bring to a simmer.
- Cover pot, lower flame and cook until vegetables are very tender—about 20-30 minutes. Remove from stove.
- Scoop half of beans and veggies into a food processor and purée.
- Return purée to pot and heat over lowest flame until piping hot.
- You may stir in the potatoes or put them in a bowl to pass at table.
Try Two-Bit Black Bean Soup with a choice of condiments, below.
Condiments for Two-Bit Black Bean Soup
- Sour cream
- Grated cheddar cheese
- Hard-boiled eggs, sieved
- Scallions or finely chopped onions
- Crunchy Oven-Toasted Croutons
Serves eight generously.
Hi Lorraine!
My 9 year old son loves soup, black beans and cumin so this will hit the spot for him! I’ll cook it and let you know how he likes it. I make a black bean soup with cumin but I never thought of adding potatoes. Excellent idea! Do you ever use canned black beans for this recipe? Or do you think that using dried beans is worth the extra effort and time?
– Janee
Hi Janée:
I hope your son likes the soup!
Re: potatoes–I love them baked, fried, mashed, roasted, boiled or cooked any other way. So I try to add them to recipes whenever I can!
Of course, canned beans can be used in this recipe–but I’m not a fan. I find canned beans overcooked–I like a little firmness in my beans.
Our family eats a lot of beans, so I guess cooking them has become so much part of my routine that I don’t see it as extra effort.
Often when I unpack groceries I throw a pound of chick peas, black beans or pinto beans in the crockpot. it’s great because I can forget about them–leave for hours without worrying about adding water or adjusting the flame.
If I’m not going to use the whole pound of beans, I freeze smaller portions. Then I can pull them out whenever I need them. Eg.: my kids love a breakfast of scrambled eggs with a side of pinto beans–and it’s easy with the frozen beans handy.