Hot, hot, hot black bean soup recipe

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There’s something about beans that just screams for spicy taste. Perhaps it’s the intuitive knowledge that adding a bit of spice makes the protein easier to digest and less heavy in our tummies. Or maybe it’s just that it’s a fabulous flavor combination.

  • Yield: 3 to 4 Servings


  • 1 to 2 tablespoons extra-virgin olive oil
  • 2 to 3 garlic cloves, thinly sliced
  • 1 dried red chile, crushed
  • 1 teaspoon minced fresh ginger (from a 1-inch piece)
  • ½ red onion, diced
  • Sea salt
  • 1 carrot, diced
  • 1 cup diced butternut squash
  • Dash mirin
  • 1 cup organic corn kernels (fresh or frozen)
  • 1 cup cooked black turtle beans
  • 3 to 4 cups spring or filtered water
  • 2 scallions, thinly sliced on the diagonal, for serving
How to Make It
  1. Heat the olive oil, garlic, chile, ginger, and onion in a soup pot over medium heat. When the onion begins to sizzle, add a pinch of salt and sauté for 2 minutes.
  2. Stir in the carrot and squash with a pinch of salt and a generous sprinkle of mirin, and sauté until just shiny with oil. Add the corn and beans and stir gently. Add the water, cover, and bring to a boil. Reduce the heat to low and cook for 30 minutes.
  3. Season to taste with salt and simmer for minutes more. Serve hot, garnished with fresh scallions.

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