Caldo de Frijoles Negros Recipe- Mexican Special
Caldo de Frijoles Negros, or Black Bean Soup, is a comforting and hearty dish with deep roots in Latin American cuisine. Made with tender black beans simmered to perfection with aromatic herbs, spices, and vegetables, this dish offers a rich and earthy flavor. Often served with a side of rice, avocado, or tortillas, it’s a delicious and nutritious meal that brings warmth to any table. Whether enjoyed as a main course or a starter, Caldo de Frijoles Negros is perfect for any occasion. Let’s get started on this simple and flavorful recipe!
- 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 the beans overnight reduces cooking time and improves digestion.
Spice Level : Adjust the spice by adding more or less jalapeño.
Broth : Vegetable broth adds more flavor, but water works well too.
Leftovers : This soup stores well in the fridge for up to 4 days and tastes even better the next day.
