Savory Black Bean & Rice Delight
This Savory Black Bean & Rice Delight is a rich and hearty soup that brings warmth and comfort to your table. Inspired by a nostalgic diner experience in Denver, this recipe aims to replicate the unforgettable flavors of that delightful black bean soup. Loaded with protein-rich black beans, vibrant vegetables, and a blend of aromatic spices, it’s perfect for family gatherings or meal prep for the week. This satisfying dish is topped with fresh cilantro and an optional dollop of sour cream for a creamy finish, making each spoonful a burst of flavor and goodness. Enjoy this one-pot wonder that is not only delicious but also packed with nutrients, ensuring every bowl is a wholesome meal.
N/A
Servings
N/A
Calories
20
Ingredients
Ingredients
large onion
1 (chopped finely)
celery ribs
2 (diced)
carrots
2 (diced)
jalapeno pepper
1-2 (diced)
red bell pepper
1 (diced)
garlic cloves
3-4 (minced)
olive oil
2 tablespoons (for sautéing)
black beans
3 (15 ounce) cans (drained)
diced tomatoes with green chilies
2 (14.5 ounce) cans (like Hunts)
mexicorn
1 (11 ounce) can (drained)
instant rice
1 cup (for adding to soup)
Mexican oregano
1 teaspoon (for seasoning)
cayenne pepper
1 teaspoon (for seasoning)
cumin
1 teaspoon (for seasoning)
water
2 cups (for cooking)
chicken bouillon cubes
2 (for flavor)
low sodium chicken broth
32 ounces (for soup base)
salt
1 teaspoon (for seasoning)
pepper
1/2 teaspoon (for seasoning)
fresh cilantro
1 tablespoon (chopped for garnish)
Instructions
1
In a large Dutch kettle, heat the olive oil over medium heat. Add the chopped onion, diced celery, diced carrots, minced garlic, diced red bell pepper, and diced jalapeno pepper. Sauté for about 5-7 minutes or until the vegetables are soft and fragrant.
2
Stir in the drained black beans, diced tomatoes (with green chilies), drained mexicorn, water, chicken bouillon cubes, and all the spices including Mexican oregano, cayenne pepper, cumin, salt, and pepper. Mix well and bring to a gentle simmer.
3
Cover the pot and let the mixture simmer for 30-40 minutes, stirring occasionally to prevent sticking, until the vegetables are tender and the flavors meld beautifully.
4
After simmering, add the instant rice to the pot, stirring thoroughly to incorporate. Continue cooking for an additional 5 minutes or until the rice is tender and has absorbed some of the soup’s flavors.
5
Once ready to serve, chop the fresh cilantro and gently fold it into the soup. For a finishing touch, consider serving with a dollop of sour cream and a squeeze of lime juice over the top for added brightness.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Savory Black Bean & Rice Delight?
It is a rich and hearty soup inspired by a Denver diner experience, featuring black beans, vegetables, and aromatic spices.
How many cans of black beans are required for this recipe?
You will need three 15-ounce cans of black beans, which should be drained before use.
What type of rice is used in this soup?
The recipe calls for one cup of instant rice, which is added at the end of the cooking process.
Is the Savory Black Bean & Rice Delight spicy?
Yes, it has a spicy kick from jalapeno peppers, cayenne pepper, and diced tomatoes with green chilies.
How long does the soup need to simmer?
The soup should simmer for 30 to 40 minutes to allow the flavors to meld before adding the rice.
What vegetables are needed for the base of the soup?
The base includes chopped onion, diced celery, diced carrots, minced garlic, diced red bell pepper, and diced jalapeno.
What is Mexicorn and is it drained?
Mexicorn is a canned corn product with bell peppers; you should use one 11-ounce can, drained.
How much liquid is added to the pot?
The recipe uses 32 ounces of low sodium chicken broth and 2 cups of water.
Can I make this recipe vegetarian?
Yes, although the recipe calls for chicken bouillon and broth, you can easily substitute them with vegetable bouillon and vegetable broth.
What spices are used to season the soup?
The seasoning blend includes Mexican oregano, cayenne pepper, cumin, salt, and pepper.
How long do I cook the rice once it is added?
Once the instant rice is added, continue cooking for an additional 5 minutes until tender.
What is the recommended cooking vessel for this recipe?
A large Dutch kettle is recommended for even heating and sufficient space.
What are the suggested garnishes for serving?
It is best served with chopped fresh cilantro, a dollop of sour cream, and a squeeze of lime juice.
How much garlic should I use?
The recipe suggests using 3 to 4 minced garlic cloves.
Do I need to sauté the vegetables first?
Yes, sauté the fresh vegetables in olive oil for 5 to 7 minutes until they are soft and fragrant.
How many servings does this recipe provide?
While the specific serving count is not listed, the use of three cans of beans and 32 ounces of broth suggests it serves a large family.
Can I use regular oregano if I don't have Mexican oregano?
You can, but Mexican oregano provides a specific citrusy flavor that complements the black beans and cumin best.
What kind of tomatoes should I buy?
Look for two 14.5-ounce cans of diced tomatoes with green chilies, such as the Hunts brand.
Is this recipe suitable for meal prep?
Yes, it is a hearty one-pot meal that stores well and is perfect for meal prep throughout the week.
How much olive oil is used?
Two tablespoons of olive oil are used to sauté the initial vegetable mixture.
Can I adjust the heat level of this soup?
Yes, you can adjust the heat by using 1 or 2 jalapenos or by varying the amount of cayenne pepper.
What gives the soup its savory depth?
The combination of chicken bouillon cubes, low sodium chicken broth, and sautéed aromatic vegetables creates a deep savory flavor.
When do I add the fresh cilantro?
Fresh cilantro should be chopped and gently folded into the soup just before serving.
Does this recipe contain any added sugar?
No, there is no sugar added to this savory black bean soup recipe.
How much cayenne pepper is in the recipe?
The recipe calls for one teaspoon of cayenne pepper for seasoning.
What is the texture of the soup?
The soup is rich and hearty with a chunky texture from the beans, corn, and vegetables, balanced by the absorbed rice.
Can I use a different type of bean?
While designed for black beans, you could substitute kidney beans or pinto beans, though it will change the flavor profile.
Is this a gluten-free recipe?
It can be gluten-free if you ensure your chicken bouillon and broth are certified gluten-free, as rice and beans are naturally gluten-free.
How many celery ribs are needed?
The recipe requires two diced celery ribs.
Is this recipe considered a one-pot wonder?
Yes, everything is cooked in a single Dutch kettle, making cleanup easy.