When you think of latin cuisine, chances are you think of beans and rice. It is a combination that you find all over Latin America, featuring fluffy rice and tender black beans. Beans are the star of this dish with their deep color, flavor, nutrition profile and versatility. It is easy to flavor beans and this time around I am using simply piri piri chills, also known as birds eye chilies. Stewed in a crockpot it couldn’t get easier, and on the stove it is just as fast, easy and delicious.
If you have a crockpot, cooking the beans on high for 2 hours and then low for 2 hours will produce tender turtle beans every time. On the stove it is just as simple to get these results. Besides their simplicity what makes black beans so essential in the Latin American diet? For one, it is delicious which, as we all know, is the number one reason of consumption. Cost also plays an important factor. Dry beans and rice is a combination of hearty, filling food that has a very low cost. For a mere 1/4 cup of beans, which is naturally fat, cholesterol and sodium free, also packs a whopping 9 grams of protein, 10 grams of fiber and contains 20% of your daily iron intake. Coming in at around $1.40 a pound (not including sale pricing) it is a powerhouse for the price! 
Now we know why beans are so popular, but I must admit that it is easy to get stuck eating them the same way. Beans and rice, beans in a burrito, bean salsa, beans sprinkled in a salad, black bean burgers, beans beans beans! What about puréeing the beans and making a smooth black bean soup? Enter Piri Piri Turtle Soup! A hearty soup made by simply puréeing cooked black beans, stewed piri piri chilies and adding a spoonful of homemade salsa on top. This recipe required a big pot and a food processor. For the salsa just throw in a medium tomato, half of a medium onion and a small handful (about 3 tablespoons worth) of fresh cilantro. Salt and pepper to taste. And making the beans is much easier than that!
With a steaming Crumbly Chili Cotija Topped Roasted Corn it would be love at first bite!
¡Buen Provecho!
PrintPiri Piri Turtle Soup
- Total Time: 35 minutes
- Yield: 4 servings 1x
Description
A hearty and spicy black bean soup with a kick from piri piri chillies, topped with a fresh homemade salsa for an extra burst of flavor.
Ingredients
- 8 oz dry Turtle/Black Beans
- 10-15 dried Piri Piri Chillies
- 1 Vegetable Bullion Cube, such as Knorr
- Sea salt and Fresh Cracked Pepper to taste
- 1 tablespoon Olive Oil
- 5 cups water
- 1 medium tomato, chopped
- 1/2 medium onion, chopped
- 3 tablespoons fresh cilantro, chopped
Instructions
- Heat a large pot on medium-high heat and add the olive oil, piri piri chillies, and black beans. Stir to evenly coat the beans and toast for 1 minute.
- Add 2.5 cups of water and the vegetable bullion cube to the pot. Bring to a boil, then reduce the heat to low and simmer for 30 minutes, or until the beans are tender.
- Once the beans are cooked, use a food processor to purée the mixture until smooth. Add additional water if needed to reach your desired consistency.
- For the salsa, combine the chopped tomato, onion, and cilantro in a bowl. Season with salt and fresh cracked pepper to taste.
- Serve the soup hot with a spoonful of the fresh salsa on top.
Notes
For a chunkier salsa, pulse the ingredients in a food processor until the desired consistency is reached. The soup can be stored in the refrigerator for up to 3 days. Reheat gently on the stove before serving. If you prefer a milder soup, reduce the number of piri piri chillies.
- Prep Time: 5 minutes
- Cook Time: 30 minutes
- Category: Soup
- Cuisine: Latin American
Nutrition
- Serving Size: 1 bowl
- Calories: 200
- Sugar: 3
- Sodium: 600
- Fat: 5
- Carbohydrates: 35
- Fiber: 10
- Protein: 9
- Cholesterol: 0
