1 15-ounce can of black beans OR 1 cup dehydrated beans
1 small onion, chopped
1/2 bell pepper, chopped
1 chipotle pepper, minced
2 tablespoons tomato paste
1 garlic clove, chopped
1 cup water (if using canned beans) OR 2 1/2 cups water (if using dehydrated beans)
1 tablespoons oil
salt and pepper, to taste
Toppings, such as crumbled bacon, avocado, green onion and cheese
Tools
Cutting board
Knife
Ladle
Medium pot
Stove
Fork
Method
Heat oil over medium high heat and add onions, bell peppers and garlic. Let vegetables soften, stirring occasionally for 3-5 minutes.
Add the tomato paste and the chipotle peppers. Stir and let flavors blend for a minute.
You can make this with either canned or dehydrated beans.
Canned Bean Version: Lower heat to medium and add can of black beans. Take your fork and spend a good minute smashing all the beans. The reason for this is to give the soup a nice thick broth and a semi-pureed texture. This texture change transforms a simple can of black beans into a hearty chili-like soup. When you are satisfied with the texture of the beans, add water. If you like your soup thinner, add more water and adjust seasoning accordingly. If using bacon, add to soup at this point.
Dehydrated Bean Version: Add dehyrdated beans and water into pot. Stir and blend with vegetables. If using bacon, add to soup at this point.
Let simmer until hot. Adjust taste with salt if necessary, and serve with avocado, bacon, green onion, and/or cheese.
