Just as cocoa adds depth to mole sauce, it works wonders here too, bringing complexity, richness, and a pleasant, subtle bitterness to this comforting Cocoa-Spiced Bean Soup. A cool garnish of sour cream and mint provides a stunning contrast.
Ingredients
- 1 Tbsp grapeseed oil or sunflower oil
- 1 large yellow onion chopped
- 3/4 tsp salt divided
- 2 medium carrots chopped
- 2 garlic cloves minced
- 2 Tbsp cocoa powder
- 1 tsp ground coriander
- 1/2 tsp cinnamon
- 1/2 tsp crushed red pepper flakes
- 14 oz can diced fire-roasted tomatoes
- 4 cups water
- 1/3 cup sour cream gluten and/or dairy free if desired
- 1/4 cup sliced fresh mint leaves
- 1 cup dried black beans
Instructions
- In large bowl, place beans and cover with water. Let soak for several (6 or more) hours. Drain and rinse.
- In large saucepan over medium heat, heat oil. Add onion and 1/2 tsp salt and heat until onion is softened and translucent. Add carrots and garlic; heat for 2 minutes. Stir in cocoa powder, coriander, cinnamon, red pepper flakes, and remaining 1/4 tsp salt; heat for 30 seconds. Add drained beans, tomatoes, and 4 cups water and bring to a rolling boil. Reduce heat to low and simmer, covered, for 45 minutes, or until beans are tender.
- Ladle soup into serving bowls, top with dollops of sour cream, and sprinkle mint over top.
Notes
Softly now
Adding salt to onions as they sauté helps draw out water so the onions soften more efficiently.
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