Makes 8 Servings - 83¢ per serving Show Detailed Pricing
- 1 onion, chopped
- 1 red bell pepper, chopped
- 1 tablespoon oil
- 3 cloves of garlic, minced
- 2 cups vegetable broth (or water)
- 15 ounces canned black beans
- 15 ounces hominy
- 1 cup salsa, green or red, mild or hot
- 4 ounces diced green chiles
- 2 tablespoons lime juice
- 1 tablespoon flour (or 1 teaspoon cornstarch dissolved in water for gluten-free version)
- * 2 tablespoons heavy cream
- * 1 avocado, diced
- * 1/2 cup cheddar cheese or jack cheese, shredded
- * 1 cup tortilla chips
Prep Time: About 10 minutes
Cook Time: About 20 minutes
- In a good-sized soup pot, sauté the onion and bell pepper in oil over medium heat for 2 minutes or until just softened. Add the garlic and sauté another minute.
- Add the vegetable broth (or water), black beans, hominy, salsa, green chiles, lime juice, and stir. Reduce heat to medium-low and stir in the flour to thicken the broth. Simmer for about 15 minutes until flavors are melded and it's heated through. Season with salt and pepper to taste. You can leave it on the stove on lowest heat for over an hour and it only gets better.
- Stir in the heavy cream just before serving. Ladle into bowls and top with optional avocado, shredded cheese, or tortilla chips.
- You can always use dried beans and dried hominy, if you prefer, soaked and cooked according to package directions. Use prepared beans from our Latin-Style Black Beans and Rice recipe (link below).
- For a vegan version, omit the cream or add coconut cream instead, and for a gluten-free version omit the flour or use one teaspoon of cornstarch dissolved in a few tablespoons of water instead..
- Instead of red bell peppers, you can substitute green, yellow, or orange peppers, carrots, or zucchini.
- Store any leftovers in an airtight container in the refrigerator, or freeze.
Latin-Style Black Beans and Rice - Use the leftover beans prepared for this recipe to make posole.