Reviewed: Nov. 14, 2009

The flavor is incredible! This had my husband longing for his tropical homeland of Brazil. Easy and healthy too!

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DeusaCozinheira

Cooking Level: Intermediate

Home Town: Green Bay, Wisconsin, USA

Living In: Los Angeles, California, USA

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Reviewed: Aug. 10, 2009

A really good black bean soup. I pureed the entire dish because I like the silky texture. I did add some salt since I cooked my black beans without any salt added and it has a little too much cayenne for my taste. With these adjustments I think it will be a five star. Serving suggestions: a mound of rice in the middle of the bowl, some drained plain yogurt (for thicker texture) and onions, or perhaps in a "bread bowl." Very versatile.

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AUBYRD

Cooking Level: Expert

Home Town: Atlanta, Georgia, USA

Living In: Savannah, Georgia, USA

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Reviewed: Aug. 4, 2009

I only pureed a small amount of mine because we all liked the texture of the beans. The flavor was great and it was perfect with slices of radish, a few sprigs of cilantro and a dollop of sour cream.

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celeste

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Reviewed: Jun. 28, 2009

Very Very good soup, I used canned black beans though. I also added 1/2 Red Bell Pepper, 1/2 Red Onion, and i pulse blended the celery with 1 1/2 aji cachucha peppers. I will definitely make this again. the only thing i would do differently is use 3 cans instead of 2 cans of beans. The next time i made this the only thing i changed was the amount of water/broth. i just used 2 cups of chicken stock with 2 cans of black beans.

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Rmolledo

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Reviewed: Apr. 26, 2009

This was o.k., but I'll keep searching for another black bean soup recipe. I used dried beans and soaked them for almost 24 hours before cooking them, and they still didn't soften. Next time I'll bring them to a brief boil and let them sit. I ended up having to puree the entire batch with my hand blender.

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Caryn

Cooking Level: Intermediate

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Reviewed: Apr. 7, 2009

This soup is so aromatic and so good! I did add salt and a little more cayanne at the end.

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Heidi

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Reviewed: Apr. 3, 2009

Serve with chopped cilantro, tomato, onion and sour cream. Perfect!

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Reviewer:

belle

Cooking Level: Intermediate

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Reviewed: Mar. 27, 2009

First of all, I used canned black beans. In the soup I added a little more cumin & cayenne pepper. I added some chili powder that the recipe didn't call for, but I didn't use any sherry. I didn't bother blending the ingredients, but just mashed some of the beans while it was in the pot. I served this soup with ensalada de cebollas (onion salad) which consisted of tomatoes, onions, cilantro, lime juice, and a little salt. I also had rice with mixed vegetables. This is a very good recipe that tastes even better the next day!

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kreativekuisine

Cooking Level: Intermediate

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Reviewed: Feb. 11, 2009

I've tried different recipes but this one is the best. This soup is wonderful! I didn't have sherry or soy sauce in the house so I omitted it. Still superb!

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Karma

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Reviewed: Feb. 1, 2009

Not great but easy--I found it very bland, but nothing hot sauce couldn't fix. I did a half recipe and started soaking the beans the morning I cooked it, and they were perfectly cooked. I also pureed the soup with an immersion blender--I highly recommend blending it, so that the texture is silky.

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KLOKANEK

Cooking Level: Expert

Home Town: Charleston, South Carolina, USA

Living In: Austin, Texas, USA

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Reviewed: Jan. 14, 2009

Family loved this recipe! Just the right amount of spice.

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jade4

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Reviewed: Nov. 30, 2008

SO AWESOME! My boyfriend, a picky eater, had me make it TWICE this week. I did the quick-soak method on my beans...1 pound of beans covered with 2 " of water, boil 2 minutes, remove from heat, cover and let sit 1 hour. As others suggested, I left out the 2 c. water when I added the broth and added 1 pound of chopped leftover Thanksgiving ham. Along with the cayanne and cumin, I added 1/2 tsp curry...the other of my favorite "c" spices. I only pureed about 1/2 as others suggested and the texture was perfect. On the balsamic vinegar...which seems to be an issue with other reviewers as well...I only had 1T in the pantry for the first batch. I could barely taste it. I added the 2T called for in the second batch and I thought it was too strong...but my boyfriend loved it. Will probably compromise at 1 1/2T next time. I also added 1T liquid smoke at the end as I LOVE that flavor. Served it with sour cream and green onions and crusty homemade bread. Just great!!! Thanks so much for a WONDERFUL recipe!

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Big Red

Cooking Level: Expert

Living In: Lake Wylie, South Carolina, USA

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Reviewed: Nov. 2, 2008

I served this with a lump of steamed rice in the middle of the bowl and with the Best... Grilled Margarita Chicken...Ever! recipe I found on this sight. What an amazing meal. The flavors went so well together. I took the advice of other reviewers and left the water out of the soup. I also only pureed half the soup. I had planned on putting in the vinegar but after tasting it(more than once...it was soooo good!) I just couldn't put it in. It was so amazing without it I would have cried if I didn't like the vinegar flavor added in. My husband couldn't stop raving about how good it was through the entire meal. Thank you!

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poshlynne

Cooking Level: Intermediate

Living In: Baton Rouge, Louisiana, USA

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Reviewed: Oct. 15, 2008

This is a GREAT soup recipe, and it received a lot of good comments! Everyone I served it to really did like it a lot! However, I did change the recipe just slightly. I added only 1 T. of balsamic vinegar because, based on other reviewer's comments, I was afraid the 2 T. vinegar would leave a strong taste. After fixing the soup, I found it to be a little bland, so I added sugar, some salt, and some bacon pieces (which I promptly removed after a few minutes. I only wanted a slight smoky flavoring.)

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C. Williams

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Reviewed: Sep. 15, 2008

The flavor was good, but the soup was a little too thick.

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sweet2th99

Cooking Level: Expert

Home Town: Memphis, Tennessee, USA

Living In: Beaver Dam, Wisconsin, USA

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Reviewed: Aug. 28, 2008

I didn't have sherry, sour cream, or green onion on hand but the soup turned out great.

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Bakery Girl

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Reviewed: Jun. 26, 2008

This recipe turned out fantastic. We had a group of 30 for a party and I made this along with cuban roasted pork and rice. I did vary the recipe a bit by omitting the sherry, cut the vinegar a bit, added more garlic and added oregano and blended only one third of the beans and let it simmer much longer (about another hour or so) to blend the flavors more. Our dominican and cuban guests loved it. Next time I will thicken the broth with a bit of cornstarch (just my own preference).

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Sirrah

Cooking Level: Expert

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Reviewed: Jun. 17, 2008

I really enjoyed this mild and filling soup. I added about double the cayenne and 1/2 tsp ground curry, and used all chicken broth instead of water and broth...the soup is quite liquidy for a pureed soup, so if I make again I'll reduce to just the amount of broth called for and add no other liquid. the dollup of sour cream adds a nice, surprising tang (but my hubby didn't like it as well as just the plain soup.)

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