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Peppery Bean Soup

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  Dried black beans 1 Pound, soaked
  Water 2 Quart
  Onion 1 Medium, coarsely chopped
  Garlic 2 Clove (10 gm), smashed but left whole (Large Cloves)
  Onion 3 Large, chopped to make 3 cups
  Garlic 4 Clove (20 gm), finely chopped (Large Cloves)
  Sweet green pepper 1 , halved, cored, seeded and chopped
  Olive oil/Vegetable oil 1⁄4 Cup (4 tbs)
  Salt 2 Teaspoon
  Pepper 3⁄4 Teaspoon
  Oregano leaves 1⁄2 Teaspoon, crumbled
  Red peppers 2
  Red wine vinegar 3 Tablespoon
  Water 1 Cup (16 tbs)


1) Take the black beans and drain them.
2) Keep the black beans in a large pan. Add water along with onion and garlic. Boil the mixture on medium heat.
3) Cover the pan and simmer for 1 1/2 hours.
4) Take a skillet and saute the onion, garlic and green pepper in oil for 10 minutes.
5) Add the green pepper mixture into the black beans. Add salt, pepper and oregano.
6) Cover the mixture and simmer for 1 hour.
7) Slightly burn the red peppers from all the sides over the gas flame.
8) In order to loosen the skin, keep the red peppers in a paper bag for 5 minutes.
9) Now easily peel the red peppers.
10) Chop half of the red peppers and keep aside the remaining red peppers for garnishing.
11) Put the chopped red peppers to the black beans along with 3 tablespoons of vinegar. Add water if required.
12) Simmer on low heat for 15 minutes.


13) Garnish the soup with reserved red peppers.
14) Serve the dish with sour cream or yogurt

Recipe Summary

Difficulty Level: 
Cook Time: 
90 Minutes

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2655 Calories from Fat 554

% Daily Value*

Total Fat 63 g96.9%

Saturated Fat 9.7 g48.6%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 4002.9 mg166.8%

Total Carbohydrates 424 g141.3%

Dietary Fiber 97.1 g388.4%

Sugars 74.4 g

Protein 116 g232.7%

Vitamin A 238.8% Vitamin C 964.3%

Calcium 90.8% Iron 154.8%

*Based on a 2000 Calorie diet


Peppery Bean Soup Recipe