📖 Instructions

1. First, let's get those beans cooking! Rinse 1 cup (200g) of dried black beans under cold water. Then, put them in a large pot and cover them with about 6 cups (1.4 liters) of water. Add 1 teaspoon of salt and bring the mixture to a boil over high heat. Once boiling, reduce heat to low, cover the pot, and let the beans simmer for about 1 hour or until they're very tender. If they are still a little firm, give them another 15 minutes or so-- every stove is different!
2. While the beans are happily simmering, let's chop up some veggies. Finely chop 1 medium onion, 2 cloves of garlic, and 1 jalapeño pepper (remove the seeds for less heat, or leave them in for a real kick!). If you're really feeling lazy, you could just use pre-chopped stuff from a bag, but where's the fun in that!?
3. Once the beans are tender, it's time to add some flavor! Add the chopped onion, garlic, and jalapeño to the pot. Stir in 2 tablespoons of chili powder, 1/2 teaspoon of ground cumin, 1/4 teaspoon of cayenne pepper (optional, but adds a nice zing!), 1 teaspoon of dried oregano, and 1/2 teaspoon of salt. Stir everything together. If you want to be *really* authentic, add a bay leaf, too!
4. Now, let's blend it up! If using an immersion blender, carefully blend the soup directly in the pot until it's smooth. If using a regular blender, carefully transfer the soup in batches to a blender (be cautious of hot liquids!) and blend until smooth. I found myself spilling soup once, so please be careful!
5. Return the blended soup to the pot (if necessary) and bring it to a gentle simmer again. Stir in 1 (14.5 ounce) can of diced tomatoes (undrained), 1 (15 ounce) can of fire-roasted diced tomatoes (undrained), and 1 cup (240ml) of chicken broth (or vegetable broth for a vegetarian option). Taste the soup and add more salt or spices to your liking. I always like to add a little more cumin and chili powder, to be honest!
6. Simmer the soup for about 15 minutes, or until it's heated through and the flavors have melded beautifully. While the soup simmers, slice up 1 ripe avocado into thin wedges.
7. Finally, serve your beautiful creation! Ladle the soup into bowls and top each bowl with avocado wedges and a sprinkle of fresh cilantro (or parsley). You can also squeeze a little lime juice on top for an extra zing. A dash of crema fresca or a little dollop of sour cream wouldn't hurt, either! Enjoy your fantastically spicy and flavorful black bean soup!