If you like it, save it!
Save and organize all of the stuff you love in one place.Got it!
If you like something…
Click the heart, it's called favoriting. Favorite the stuff you like.Got it!
In my house, we drink a lot of coffee. Between the two of us, though, we often have leftovers in the pot at the end of the day. I usually put the old coffee in a glass bottle and use it for iced coffee later, but tonight I decided to put it to a different use - making my pot of beans a LOT more interesting! Some leftover coffee and a little espresso powder, layered with luscious dark cocoa, and we've got a complex, bittersweet blend of flavors that is sure to cure your black bean boredom. This soup would taste marvelous with a poached egg on top, or for a lighter meal serve alongside some jasmine rice seasoned with salt and lemon juice.
- the preservery.
- 1 tablespoon olive oil
- 1 yellow onion, chopped
- 4 cups cooked black beans
- 2 cups brewed coffee
- 1 cup vegetable broth
- 2 teaspoons dark cocoa powder
- 1 teaspoon espresso powder
- 1 pinch cayenne
- 1 pinch cinnamon
- zest of 1 lemon
- 1 teaspoon honey
- salt, to taste
- In a large pot, add olive oil and heat over medium-high. Add onions and saute until soft, about 7 minutes. Add beans and stir to combine. Add remaining ingredients and bring to a simmer. Using a hand blender, puree soup until it becomes smooth and creamy. Adjust salt and spices, if necessary. Serve immediately.
- This recipe was entered in the contest for Your Best Recipe with Coffee
Around the World in 16 Breakfasts
The most important meal of the day, the international way.
Breakfast: a worldly affair.
An Instameet by the Bay (Area).
Wildcard Winner: Texas Tailgate Burger
Meat-free Memorial Day recipes.
Stop the soap opera.