Spicy Black Bean Soup with Bacon Avocado Dressing

Hot beans!

We love soups in the fall and winter and recently we had a cold front hit. The spiciness of this soup pairs well with the creaminess of the dressing. If you don’t have dried peppers, you can adjust the heat as needed using hot sauce or cayenne pepper.

Spicy Black Bean Soup

  • 2 cups dried black beans
  • 1 small to medium onion
  • 1 green bell pepper
  • 1-2 tbsp diced chipotle peppers in adobe (2-5 peppers depending on size)
  • 2 dried habanero peppers
  • 1/4 tsp ground cumin
  • 1/2 dried chili
  • 4-5 slices smoked bacon (you’ll reserve some for the dressing)
  • 2 cups chicken broth
  • salt/pepper to taste

Wash beans and soak overnight or at least four hours. Rinse and then cover the beans so that the water is at least an inch higher. Dice the dried peppers and throw those in the pot. Season with salt and pepper. Bring beans to a boil over medium heat. Reduce heat to a simmer and cook until tender, about 60-90 minutes. Remove from heat and set aside. In a frying pan, brown bacon until crisp on both sides. Remove from pan and place on a plate lined with a paper towel. Reserve a tablespoon of the drippings. Brown onions in the hot grease until tender, about five to seven minutes. Once done, add the browned onions, green pepper, chipotle, cumin and chicken broth to the beat pot. Crumble or dice all but one piece of the bacon and throw that into the pot. Return the pot to medium heat and bring the mix to a boil, stirring often. Reduce heat and let soup simmer until thick, about an hour. Adjust seasoning as needed. Serve over white rice, if desired, and topped with the avocado dressing.

Avocado Bacon Dressing

  • 1 large avocado
  • 1/4 cup nonfat Greek yogurt
  • 1 tsp olive oil
  • 1/2 tsp Tapatio
  • salt/pepper to taste
  • reserved bacon, diced or crumbled

In a small bowl, mash the avocado with a fork until smooth. Whisk in yogurt, olive oil and hot sauce. Stir in the bacon. Chill until ready to serve.

About Rufus' Food and Spirits Guide

This blog attempts to collect some of the things I try to create with food and booze. Sometimes I succeed and sometimes I fail. My hope is to entertain and maybe help people think a little harder about what they decide to eat and drink.
This entry was posted in Dinner, Food, Pork, Recipes, Soups and tagged , , , , . Bookmark the permalink.

19 Responses to Spicy Black Bean Soup with Bacon Avocado Dressing

  1. My daughter jumped for joy when she saw these recipes!

  2. I love this!!! The flavors, texture, I’m so looking forward to trying this one.. great spices!!

  3. Black bean soup with chipotles and a bacon avocado dressing? Oh myyyyyyyy. Must try.

  4. Patti says:

    Looks too beautiful not to try!

  5. Gorgeous and as for that dressing….mmmm!

  6. AND I’ve just found Friday night’s dinner….YES!

  7. Mad Dog says:

    Black beans do have a particular affinity to bacon 😉

  8. Eva Taylor says:

    I love black bean anything and this soup looks like it would certainly hit the spot. I made a Sopa de tortilla last night and can hardly wait for lunch today (even though it’s warmed up a bit from yesterday).

  9. I’ll be trying this avocado bacon dressing on the soup I’m making tonight!

  10. TasteFood says:

    Fantastic garnish for the soup – for anything!

  11. Rachel says:

    I dunno how you come up with some of these ideas – but I’m glad you do! You know me – I never met a bean I didn’t like and this sound really *really* good! Mmmm…

  12. That’s a soup? It looks sooo thick and luscious! I’d definitely serve it with rice! 🙂

  13. egg me on says:

    What a great soup. The avocado bacon dressing is automatically good since it has bacon. And since it looks so darn yummy.

  14. Karen says:

    I love black beans and your recipe served over rice with the avocado has to be terrific.

  15. Kristy says:

    I love how chunky this soup is and it has all the flavors both of the kids will love! It’s on my soup list.

  16. Pingback: Sunday Suppers: A Hill of Beans | Rufus' Food and Spirits Guide

  17. Pingback: Soups: Our 10 Favorites for Fall (So Far) | Rufus' Food and Spirits Guide

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