Guatemalan Black Bean Soup
6 servings
120 minutes
Guatemalan black bean soup is a true embodiment of Latin American cuisine, combining rich aromas, spicy notes, and deep flavor. Black beans, a traditional ingredient in Central American cooking, give the dish a creamy texture and rich taste. Smoked pork ribs add a pleasant smoky aroma to the soup while chili pepper adds a hint of spiciness. Wine vinegar balances the flavor with a subtle tanginess. This dish warms and satisfies perfectly, and serving it with grated cheese, cilantro, and Greek yogurt enhances its taste even more. Guatemalans traditionally serve it with corn chips for added crunchiness. This soup is not just food; it's a cultural heritage that unites generations and reveals the richness of Latin American flavors.
1
Let's prepare black beans. Rinse the beans under running water. Soak in cold water for 4-8 hours.
- Black beans: 500 g
2
We chop the onion and celery stalk into cubes. We mince the garlic cloves and chili pepper.
- Onion: 1 piece
- Celery: 1 stem
- Garlic: 3 cloves
- Green chili pepper: 1 piece
3
In a thick-bottomed pot, sauté onion, celery, and chili pepper for 3-5 minutes. Add garlic (2 out of 3 cloves) and sauté for just 1 minute. Add rinsed beans, spices (cumin, ground pepper, ginger), and pork ribs with meat. Pour in water (about 2.5 liters) and simmer on medium heat for 1.5-2 hours. Do not salt!!!
- Onion: 1 piece
- Celery: 1 stem
- Green chili pepper: 1 piece
- Garlic: 3 cloves
- Black beans: 500 g
- Ground cumin (zira): 1 teaspoon
- Ground black pepper: 0.3 teaspoon
- Ground ginger: 1 teaspoon
- Smoked pork ribs: 1 piece
- Olive oil: 2 tablespoons
4
If a lot of water has evaporated during cooking, you can add a couple of glasses. Remember that after the soup is ready and starts to cool, the beans will absorb more water.
5
Grate the carrot on a fine grater.
6
When the beans are almost ready, only then do we add salt. The beans can be slightly mashed with a spoon. We take out the rib, remove the meat from the bone, chop it, and return it to the soup. Next, we add wine vinegar, bay leaves, the remaining chopped garlic, and grated carrots, and cook for another 20 minutes. We turn off the heat and let it sit covered for 5-10 minutes.
- Salt: to taste
- Smoked pork ribs: 1 piece
- Garlic: 3 cloves
- Bay leaf: 2 pieces
- Wine vinegar: 1 tablespoon
- Carrot: 1 piece
7
We serve the soup with grated cheese, chopped cilantro, and Greek yogurt, and you can also enjoy corn chips on the side.
- White cheddar cheese: 20 g
- Chopped cilantro (coriander): 1 tablespoon
- Greek yogurt: 120 g