Caldo de Frijoles Negros Recipe- Mexican Special
Caldo de Frijoles Negros is a classic Mexican soup packed with black beans simmered in a fragrant broth, making it an ideal vegetarian meal or comfort food for any time of year. Loaded with onions, garlic, bell peppers, and spices, this easy recipe brings out deep, earthy flavors with minimal fuss. Garnished with avocado, fresh cilantro, and a squeeze of lime, this Mexican soup feels warm, nourishing, and totally satisfying even on busy weeknights.
- Prep Time10 min
- Cook Time1 hr 30 min
- Total Time1 hr 40 min
For the Soup:
- 2 cups dried black beans (or 4 cups canned black beans, rinsed and drained)
- 1 tablespoon olive oil
- 1 medium onion, finely chopped
- 3 garlic cloves, minced
- 1 bell pepper, chopped
- 2 tomatoes, chopped
- 1 jalapeño (optional, for spice)
- 6 cups vegetable broth or water
- 1 bay leaf
- 1 teaspoon cumin
- 1 teaspoon oregano
- Salt and black pepper to taste
For Garnish:
- Fresh cilantro, chopped
- Avocado slices
- Lime wedges
- Sour cream or crema (optional)
- Queso fresco or feta cheese (optional)
Prepare the Beans:
If using dried black beans, rinse them under cold water and soak them overnight.
Drain and rinse the soaked beans before using.
Cook the Soup:
Heat the olive oil in a large pot over medium heat.
Add the chopped onion, garlic, and bell pepper. Sauté until the vegetables are softened, about 5 minutes.
Stir in the chopped tomatoes and jalapeño, cooking for another 5 minutes until the tomatoes break down.
Add the black beans, vegetable broth, bay leaf, cumin, and oregano. Stir to combine.
Bring the soup to a boil, then reduce the heat to low. Cover and simmer for about 1.5 hours, or until the beans are tender.
If using canned beans, reduce the simmering time to about 30 minutes.
Season with salt and black pepper to taste.
Blend for a Creamier Texture (Optional):
For a thicker and creamier texture, use an immersion blender to partially blend the soup.
Alternatively, blend a portion of the soup in a blender and return it to the pot.
Serve:
Ladle the caldo de frijoles negros into bowls.
Garnish with fresh cilantro, avocado slices, lime wedges, sour cream, and queso fresco if desired.
Serve with warm corn tortillas or rice for a complete meal.
Recipe Notes :
Bean Preparation: Soaking dried black beans overnight reduces cooking time and improves digestibility. If using canned beans, rinse well to remove excess sodium.
Spice Level: Adjust jalapeño amount or omit altogether for a milder flavor; add more for heat. Cumin and oregano can be dialed up or down to suit your palate.
Ingredient Options: Vegetable broth adds depth, but water works fine in a pinch. Try adding smoked paprika or chipotle for a smoky twist.
Serving Suggestions: Serve with warm corn tortillas or over a bed of rice. Top with sour cream or queso fresco, avocado slices, and fresh cilantro for texture and freshness.
Storage Tips: Leftovers keep well in an airtight container in the fridge for up to 4 days. This soup often tastes even better the next day since the flavors meld.
