Name: Black Bean Soup
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Yield: 2 servings
Cuisine: American
Ingredients: 1 Tablespoon olive oil; ¼ cup diced, white onion plus more for garnish; 1 (15 ounce) can black beans; 1 (15 ounce) can chicken broth; ¼ teaspoon black pepper; ¼ teaspoon cumin; ¼ teaspoon basil; salt to taste; sour cream (optional)

The Jazz Cooker has been gone for a few years now but it had the best Cajun food in Indianapolis. This simple to make soup comes straight from the Jazz Cooker recipe book. Originating from Spain as Frijoles Negros, it found its way to Cajun Country via Cuba and became a staple of Louisiana cuisine.

You can use dried beans for this recipe. Follow the directions for soaking and cooking a cup of the dry beans. Once the beans are ready add in the other ingredients below, sauteing the onions first.

Prep Time5 minsCook Time20 minsTotal Time25 mins

1 Tablespoon olive oil

¼ cup diced, white onion plus more for garnish

1 (15 ounce) can black beans

1 (15 ounce) can chicken broth

¼ teaspoon black pepper

¼ teaspoon cumin

¼ teaspoon basil

salt to taste

sour cream (optional)

1

Heat oil in sauce pan on medium high heat. Add onions and saute five minuets until softened.

2

Add black beans, broth, pepper, cumin, basil, and salt to the pot and bring to a boil. Reduce heat and simmer for 15 minutes stirring occasionally.

3

Serve topped with extra diced white onions and a dollop of sour cream.

CategorySoupCuisineAmerican, Cajun, North AmericanTags#jazzcooker, #restaurantrecipe, #stove-top

Ingredients