Chipotle Black Bean Soup Recipe

Prep: 10 mins – Cook: 2 hrs – Total: 2 hrs


  • 2 tablespoons olive oil
  • 1 yellow onion (finely diced)
  • 4 cloves garlic (minced)
  • 1 pound dried black beans (rinsed)
  • 2 bay leaves
  • 1 tsp cumin
  • 1 tsp dried parsley
  • 1 tsp dried oregano
  • 1 tsp paprika
  • 1/4 tsp chili powder (or to taste)
  • 6 cups water (or more as needed)
  • Juice of 1 lime
  • Salt to taste


  1. Rinse the beans thoroughly and remove any bad seeds from the bunch.
  2. Drizzle the olive oil into a large Dutch oven or stock pot over medium heat. Allow oil to warm up.
  3. Add the diced onion and cook for 3 to 5 minutes, or until softened.
  4. Add garlic and cook for about 30 seconds, or until fragrant.
  5. Stir in the black beans, dried parsley, oregano, cumin, and bay leaves. Add enough water to cover the beans.
  6. Bring to a boil and reduce heat to medium-low. Simmer for 2 hours or until beans are tender.
  7. Remove from heat and take out the bay leaves.
  8. Lastly, mix in the paprika, chili powder and lime juice. Season with salt. Squeeze some lemon or lime juice for a tangy twist.
  9. Enjoy!

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Black Bean Salad Recipe – Mediterranean Black Bean Salad – How To Make Black Bean Salad

PREP: 20 mins – TOTAL: 20 mins


  • 1 (15-ounce) can black beans, rinsed and drained
  • 1 1/2 cups corn kernels, defrosted if frozen
  • 1/2 cup chopped scallions or shallots
  • 1/2 jalapeño pepper, seeded and minced, or 1/2 pickled jalapeño pepper, minced but not seeded
  • 1 red bell pepper, seeded and chopped (and/or 3 plum tomatoes, seeded and chopped)
  • 2 tablespoons lime juice
  • 1 tablespoon extra virgin olive oil
  • 1 avocado, cut into chunks
  • 1/2 to 1 teaspoon sugar
  • Salt and pepper to taste
  • 1/2 cup chopped fresh cilantro


  1. Combine everything but the avocado and herbs in a large bowl, gently mix the black beans, corn, scallions, jalapeños, tomatoes or red bell pepper, lime juice, and olive oil. Then, gently fold in the chopped avocados.
  2. Season and chill. Add salt and pepper to taste. Sprinkle with sugar to taste, enough to balance the acidity from the lime juice. Chill.
  3. Add cilantro and serve. Right before serving, add the chopped fresh cilantro.

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Black Bean Stew


For the Stew:

  • 2 13 1/2-ounce cans black beans
  • A dash of olive oil, rice bran oil, or water (for frying)
  • Scant 1/2 cup water
  • 5 garlic cloves
  • 1 14-ounce can chopped tomatoes
  • 1 teaspoon ground cumin
  • 1 vegetable broth cube or vegetable broth
  • 2 small onions
  • 1/2 teaspoon ground ginger
  • 1 heaped teaspoon of dried oregano
  • 2-4 teaspoons of sugar
  • A pinch of ground black pepper

For the Garnish:

  • A small handful of fresh coriander or fresh parsley leaves
  • Fresh tomatoes (optional)
  • Chili flakes (optional)
  • Avocado, to serve (optional)
  • 1 fried plantain, to serve (optional)
  • Rice or quinoa, to serve (optional)


  1. Drain the black beans and set aside.
  2. Peel and chop the onions and garlic finely.
  3. Over medium heat, warm the oil in a large frying pan and sweat the onions until translucent, about 5-10 minutes. Add the garlic and pan fry everything for about 2 minutes. Next, add the chopped tomatoes, stir, and add the water.
  4. Next, add the beans and stir until nicely combined. At this point lower the heat to a simmer, add the vegetable broth cube and let it dissolve completely. Add the cumin, ground ginger, sugar, and dried oregano. Let it simmer to intensify the flavors. Taste and see if it needs a tiny bit more sugar.
  5. Let the liquid reduce a little more — this shouldn’t take very long. When done, remove from the heat, sprinkle some ground black pepper, and serve warm.

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