Cocoa-Spiced Bean Soup - alive magazine
Just as cacao adds depth to mole sauce, it works wonders here too, bringing complexity, richness, and a pleasant, subtle bitterness to this comforting soup.
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Cooking tools:
- Colander
- Mixing bowl
- Saucepan
- Measuring cup
- Measuring spoon
- Chef's knife
- Cutting board
- Can opener
- Stove
- Wooden spoon
- Serving bowl
Ingredients
- 1 cup (250 mL) dried black beans
- 1 Tbsp (15 mL) grapeseed oil or sunflower oil
- 1 large yellow onion, chopped
- 3/4 tsp (4 mL) salt, divided
- 2 medium carrots, chopped
- 2 garlic cloves, minced
- 2 Tbsp (30 mL) cacao powder
- 1 tsp (5 mL) ground coriander
- 1/2 tsp (2 mL) cinnamon
- 1/2 tsp (2 mL) crushed red pepper flakes
- 398 mL (14 oz) can diced fire-roasted tomatoes
- 1/3 cup (80 mL) sour cream
- 1/4 cup (60 mL) sliced mint
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