Quick Black Bean Chocolate Soup Recipe

A Spanish-inspired Jewish recipe.

By

Pareve
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black beans

Ingredients



1/3 cup olive oil
1 large onion, quartered
4 cloves garlic
4 ribs celery, peeled and cut in thirds
1 large red pepper, seeded and quartered
1 bunch flat parsley, stems and all
1/2 small bunch cilantro, stems cut off
6 cups black beans (2 large cans), drained and rinsed
1/2 cup tomato paste
2 cups dry red wine
3 Tablespoons bottled hot sauce
6 bay leaves
3 qts (12 cups) water
2/3 cup grated semisweet chocolate or chocolate chips
1 Tablespoon ground cumin
1 Tablespoon oregano

Yield:

12 servings

Categories: Soup, gluten-free, healthy, Vegetarian, Shabbat

Directions

Heat the oil in a heavy pot.

Make the sofrito: In a food processor, coarsely grind the onion, garlic, celery, pepper, parsley and cilantro. Add ground mixture to the hot oil, and sautee until translucent. Add the beans, tomato paste, wine, hot sauce, bay leaves and water, and bring to a boil. Reduce the heat to medium and cook 30 minutes. Add the chocolate, cumin and oregano and cook for 15 minutes more. Adjust texture and seasonings. Serve hot.

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Levana Kirschenbaum

For nearly thirty years Levana Kirschenbaum has owned and operated a catering business, a bakery and a successful Manhattan restaurant all while raising a family. She has also published two cookbooks.