This hearty pot of black beans simmers low and slow until every bean turns creamy and tender, soaking up smoked paprika, cumin, and a touch of cayenne for real depth. Softened onion and bell pepper build a savory base, while a quick blend of half the batch gives the soup that classic thick, spoonable texture with whole beans still peeking through. A finish of fresh lime juice brightens the whole pot right before serving, and a scoop of sour cream with chopped cilantro on top adds a cool, fresh contrast to all that smoky warmth. Because the flavor here comes from real spices, aromatics, and slow simmering rather than a heavy reliance on the shaker, it's an easy one to bring to an added salt kitchen. Make a big batch — this is the kind of soup that tastes even better the next day.
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Place the dried black beans in a large pot and cover with cold water by at least 3 inches. Soak for 8 hours or overnight at room temperature, then drain and rinse.
Heat the olive oil in a large pot or Dutch oven over medium heat until shimmering. Add the onion and bell pepper and cook, stirring occasionally, until softened and the onion is translucent, about 7–8 minutes.
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