Black Bean Soup

By Diane UngerDecember 10, 2018

Makes
4 servings
Cook Time
15 minutes
Rating
1

This is a quick way to turn leftover refried black beans into a satisfying soup. We like to serve it with sour cream, lime wedges, tortilla chips or toasted pepitas, and hot sauce.

Ingredients

3
cups cooking liquid from Oaxacan Refried Black Beans
3
cups Oaxacan Refried Black Beans
½
cup finely chopped fresh cilantro
¼
cup lime juice, plus lime wedges to serve
Kosher salt and ground black pepper

In a large saucepan over medium, heat the cooking liquid, stirring occasionally, until hot.

Add the refried beans and cook, whisking frequently, until well combined and heated through, about 5 minutes.

Off heat, stir in the cilantro and lime juice. Taste and season with salt and pepper. Serve with lime wedges.

Related Recipes

Recipe
Oaxacan Refried Black Beans
In Oaxaca, black beans are a part of almost every meal. Though they sometimes are served whole, we especially liked the balanced, complex flavor and smooth, velvety consistency of refried black beans. We got a lesson in the importance of the daily bas
By Diane UngerOctober 25, 2018
5

Black Bean Soup

Related Recipes

Featured in