Dried black beans get slow-simmered with a smoky blend of cumin, smoked paprika, oregano, and a touch of cayenne until they turn tender and start breaking down into a thick, hearty base. Sautéed onion, green bell pepper, and garlic build a deeply savory foundation before the beans go in, and a finishing splash of fresh lime juice brightens the whole pot right before serving. Half the batch gets blended right in the pot, giving you that classic contrast of creamy body and whole, tender beans in every spoonful. It's the kind of soup that tastes even better the next day, and it fits neatly into a vegetarian rotation without sacrificing any of that rich, spiced depth. Top your bowl with a dollop of sour cream and a scatter of fresh cilantro for the full effect.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →6 servings
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.
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!
(16k)
