Black Bean Soup - A Guest Post from Chestnut Mocha

Today, Katie and Ben are sharing a recipe that makes my mouth water just looking at the pictures. This one will definitely be added to our fall meal rotation. Thanks for sharing, guys!


Hello, Texas Lovebirds readers, my name is Katie and my husband is Ben. We blog over at Chestnut Mocha about our adventures, style, lomography cameras, thrifting trips, favorite recipes and things we do as a couple. We're really excited to be here today!

We really love food. And now when it is getting colder and evenings are darker, we cook and eat soups. Here's one of my favorite autumn soups: black bean soup! Looks weird, tastes fantastic! It's so rich, creamy, comforting... Mmm gonna go grab another bowl!

Black Bean Soup

Soak 1 lb black beans overnight. 

In a large pot heat some olive oil, add 1 large diced onion, salt and pepper, and saute until soft - around 10 minutes. Add 5 minced cloves of garlic and some lime zest and saute for 1 minute. Add 3 tbs cumin, 1 tbs chili powder, 1/2 tbs cayenne, 1 tbs sliced pickled jalapenos, and 1/4 cup lime juice. Then add the black beans and toss together.

Add 4 cups of chicken or veggie stock and 2 cups of water, and bring to a boil. Reduce heat and let simmer, uncovered, for around 30 minutes, then cover and simmer for another one and a half hours or until beans are very soft. Stir occasionally and keep an eye on it - sometimes you might need more water.

Blend with a blender until smooth. Bon appetite! 

Thanks for having us, Carly! 

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