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Black Bean Soup

My YJ Recipes



At Haramara retreat, soups like this one are the basis for light but nutritious midday meals.


Makes 12 servings.

2 tablespoons olive oil
1 onion, diced
2 garlic cloves, peeled and minced
1 red or green bell pepper, diced
2 teaspoons ground cumin
6 cups cooked black beans (about 1 pound dried or 4 14.5-ounce cans)
5-6 cups water
1 tablespoon tomato paste
Salt and pepper to taste


1. Heat the oil in a large pot over medium heat. Add the onion and stir frequently until wilted, about 5 minutes. Add garlic and bell pepper and cook until bell pepper softens, 2 to 3 more minutes. Stir in cumin.

2. Add beans, water, and tomato paste and bring to a simmer. Reduce heat to medium-low, cover, and cook, stirring occasionally, about 20 minutes. Add more water if mixture becomes too thick.

3. Remove about 2 cups of soup and blend in a blender until smooth; return blended portion to pot. Season with salt and pepper to taste.

Recipe courtesy of Hugo Roberto Gutiérrez Marrón, the head chef at Haramara retreat near Sayulita, Mexico.
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