This black bean soup recipe from the Serious Eats test kitchen cuts through the usual shortcuts or long simmers to deliver a remarkably flavorful and textured result in just 30 minutes. It’s designed for cooks who want something fast, but don’t want to sacrifice taste.
The Problem with Quick Black Bean Soup
Most fast black bean soup relies on either over-seasoning to mask bland canned beans or extended simmering to build flavor from scratch. This recipe avoids both extremes. The key is maximizing the potential of canned black beans through two simple techniques: using the entire contents of the can (liquid and all), and partially mashing the beans for a creamy texture.
How It Works: The Science of Flavor and Texture
The starchy liquid from canned beans isn’t waste; it’s a crucial thickening agent that mimics the effect of long simmering. By not rinsing the beans, you keep this natural starch. Mashing about three-quarters of the beans further breaks down starches, creating creaminess without a blender. The remaining whole beans prevent the soup from becoming mushy.
The method also boosts flavor. Simmering in the bean liquid concentrates the natural savoriness. Breaking down some beans helps that flavor integrate with the broth for a more rounded taste.
The Core Ingredients: Simplicity at Its Best
The recipe uses just five key ingredients:
- Black beans (canned)
- Onion
- Chipotle chile in adobo sauce
- Lime (zest and juice)
- Stock (chicken or vegetable)
The chipotle adds smoke, heat, and acidity in a single step. Lime brightens the soup, integrating early for a balanced flavor. The broth provides richness without diluting the taste.
Beyond the Basics: Customization and Variations
This recipe is a foundation, not a rigid rule. It’s designed to be built upon. Consider adding:
- Shredded chicken or leftover pork
- Extra adobo sauce for more heat
- A dollop of plain yogurt for creaminess and tang
The point is that canned beans don’t need disguising. With a little thought, they can deliver a rich, satisfying soup without hours of effort.
This recipe proves that good flavor doesn’t always require long cooking times. Strategic handling of simple ingredients is the key.
