Author Notes
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.
Ingredients
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1 tablespoon
olive oil
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1
yellow onion, chopped
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4 cups
cooked black beans
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2 cups
brewed coffee
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1 cup
vegetable broth
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2 teaspoons
dark cocoa powder
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1 teaspoon
espresso powder
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1 pinch
cayenne
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1 pinch
cinnamon
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zest of 1 lemon
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1 teaspoon
honey
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salt, to taste
Directions
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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.
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