Black beans are one of the worlds healthiest foods. We keep a large stock of them in our pantry, and soak a big batch of them overnight before cooking. In the morning they are drained and rinsed, then usually I simmer them in salted water with a few garlic cloves. Having black beans pre-cooked and frozen in the freezer is our version of fast food! Defrost them in warm water and they are ready for a quick taco night or for adding to soups!
This soup has a unique combination of flavors that melt together beautifully. The pumpkin (or butternut squash) melts away and becomes a part of the texture of the soup, adding a hint of sweetness. Use your favorite beer in this recipe. We used Sunshine Wheat from our local brewery, New Belgium. A dark beer like Guinness would be delicious in this as well.
Black Bean Soup with Pumpkin and Orange
Source: Plan to Eat Blog
Course: Main Course
Prep Time: 30 Min
Cook Time: 2 Hr
Total Time: 4 Hr 30 Min
- 3 lbs. black beans soaked overnight & rinsed
- approx. 6 cups raw Pumpkin or Butternut Squash peeled and cubed
- 1/2 lb. bacon diced
- 2 onions – chopped
- 6 cloves garlic – chopped
- 3 oranges Juice of – zest of one
- 1 bottle (or can) of your favorite beer
- salt & pepper – to taste (we like dried chile for a bit of heat)
- 2 Tbls cocoa powder
- approx. 6 cups broth or stock –, (or enough to cover)
- Garnish with plain yogurt green onion & cilantro
- Dice up bacon, onions & garlic. Add to your soup pot, simmer until bacon is cooked and onions translucent. Peel & dice pumpkin (or butternut squash), add beans, juice from 3 oranges, cocoa powder, chile (if you like heat) and the zest of 1 orange. Next add the beer and broth. Cover and simmer 2 – 4 hours on low heat. Taste and add salt as needed. Garnish with plain yogurt, chopped green onions & cilantro – add a bit of orange zest at the end if you’re feeling fancy!