Here’s a thick and rich Mexican black bean soup recipe… A bowl of silky smooth smothered beans with pancetta and fresh cilantro!
This Mexican black bean soup recipe is on the menu for today.
I thought I would add bacon to it. But then I found this gorgeous looking chunk of salted pork belly in the supermarket. I was sure it would work out great in the bean soup.
Black Bean Soup with Pork Belly (Mexican)
I highly recommend you let the freshly made black bean soup cool down fully. Then put it in the fridge overnight. This will give the soup enough time to rest while the flavors can develop. It will make this soup so much richer!
The day after, just reheat the bean soup and let it simmer for another hour. Add extra water if you find it too thick in the end.
You can replace the spices in this recipe by my homemade taco seasoning! Have you made your own spice blends before? Give it a try! It’s so much better that those overpriced mixes from the supermarket!
If you have a couple of spoonfuls of this Mexican style bean soup left (that has never happened before here by the way but OK then) you can also turn it into a great main dish the day after! Just serve it over a steaming bowl of boiled rice like you would serve a classic chili con carne for example. Or with some flour tortillas on the side. Then garnish the soup (or the rice bowl) with some freshly diced avocado, cilantro and a spoonful of sour cream.
Or a simple guacamole!
So here it is, my thick and rich Mexican black bean soup. A bowl of silky smooth smothered beans with pancetta and fresh cilantro!
Dig in while it’s hot…
- 14 oz dry black beans (400 g)
- 7 oz pork belly (200 g), salted
- 1 small red onion chopped
- 1 lb canned chopped tomatoes (450 g)
- 4 medium garlic cloves chopped
- 1 cup chicken stock (240 ml)
- 1 large ripe avocado diced
- a handful fresh cilantro chopped
- 2 tsp cumin seeds
- 4 bay leaves
- olive oil
- Pour the black beans in a large pan and add twice as much cold water until generously covered. Let the beans soak for at least 6 hours. Check regularly, add more water if necessary.
- Add a splash of olive oil and the chopped red onion and garlic to a high pan and place this over medium-high until hot. Season with pepper and salt.
- Fry the onion and garlic for 4 minutes. Then add the pork belly (slice it up if the chunk is too thick).
- Stir and cook for 3 minutes. Then add the canned chopped tomatoes, bay leaves and chicken stock.
- Stir well. Drain the soaked black beans and add them to the pan together with the cumin seeds.
Stir the ingredients well and turn the heat up until boiling. Then turn the heat low and simmer the soup for 2 hours. After that let the black bean soup cool down fully before putting it in the fridge overnight. The day after, reheat the black bean soup and let it simmer for another hour. Add extra water if necessary. Then check the seasoning and add extra pepper or salt to taste. Divide the black bean soup and pork belly over bowls. Sprinkle with diced avocado and chopped cilantro.