- 1 pound dried black beans (2 cups)
- 2 tablespoons high-heat oil
- 2 onions, finely chopped
- 1 red bell pepper, finely chopped
- 2 ribs celery, chopped
- 1 jalapeño pepper, seeded and finely chopped
- 3 cloves garlic, minced
- 1 tablespoon ground cumin
- 4 cups water
- 2 cups brewed coffee
- 1 bay leaf
- 1 teaspoon salt, or to taste
- 6 tablespoons sour cream or plain Greek yogurt (optional)
- Chopped fresh cilantro
Pick over beans; rinse well. Place in a large bowl with cold water to cover by 2 inches. Let soak for at least 6 hours or overnight. Drain.
Heat oil in a soup pot or Dutch oven over medium-high heat. Add all but 1/3 cup onions, bell peppers, celery, jalapeño and garlic and cook, stirring frequently, until vegetables begin to brown, 5 to 8 minutes. Add cumin and cook, stirring, for 1 minute. Add beans, water, coffee and bay leaf; cover and bring to a boil, stirring occasionally. Skim off any foam that rises to the top, reduce the heat, cover and simmer until beans are very tender, about 1 1/2 hours. Remove bay leaf. Stir in salt.
Let cool slightly then pureé about half the soup in a blender or food processor until fairly smooth, using caution if the soup is hot. Return the pureéd soup to the pot and heat through. Serve garnished with reserved chopped onions, a dollop of sour cream and cilantro.