Classic Black Bean Soup • Olive & Mango
"A smokey and rich bean soup with just right amount of heat. THis bean soup is similar to Mexican black bean soup...."
INGREDIENTS
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1 tbsp olive oil
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4-6 oz. slab or slices of thick-cut bacon, cut into ¼ inch pieces
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1 large red onion diced (plus an extra ½ of a red onion for pickled onions if making)
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2 medium carrots, peeled and chopped
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2 stalks of celery, chopped
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1 red bell pepper, seeds and stems removed and diced
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6 garlic cloves, peeled and chopped
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Salt and Black Pepper to taste
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1 tablespoon tomato paste
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3 chipotle peppers in adobo sauce, sliced plus any liquid/paste from them
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1 cup of red wine
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2 teaspoons dried oregano
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1 teaspoon ground cumin
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½ teaspoon smoked paprika
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½ teaspoon chili powder or cayenne pepper
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2 bay leaves
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4 (15 oz each) cans of black beans, drained and rinsed - or 1 lb. dried black beans, picked over, rinsed and soaked overnight or (see below for the instant pot dry beans recipe) or use 6 cups cooked black beans
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4 cups chicken broth/chicken stock or vegetable broth/vegetable stock, plus more if needed (more if using instant pot version)
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2 tablespoons fresh lime juice, or red wine vinegar
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