This is very tasty. If you prefer a smooth texture, puree the soup before serving.


  • 1 lb. dry black beans, soaked in water overnight
  • 2 tablespoons olive oil
  • 1 large onion, diced
  • 4 cloves garlic, minced
  • 6 cups water
  • 4 cups chicken broth
  • 1 teaspoon oregano
  • 1 teaspoon freshly ground black pepper
  • 1 tablespoon cumin
  • 1/8 teaspoon cayenne pepper
  • 1 teaspoon salt
  • 1/4 cup chopped fresh cilantro
  • 3 tablespoons dry sherry
  • 1 tablespoon fresh-squeezed lemon juice
  • 1 cup sour cream (non-fat may be used)
  • Garnish:
  • 1 avocado, peeled and diced
  • 1 onion, chopped


In stockpot, heat oil. Saute onion and garlic about 5 minutes. Drain the beans, rinse and add them to pot along with the water, chicken stock, oregano, black pepper, cayenne pepper and cumin. Bring to a boil and reduce heat. Cook uncovered until beans are tender, about 2 hours. Stir in the salt Stir in the cilantro, sherry and lemon juice. Simmer another 30 minutes. When serving, spoon sour cream on top of each bowl then garnish with avocado and onion.

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Submitted 6/13/05.
Source: Authentic Mexican Cooking
Submitted By: Kate Ransdell
Black Bean Soup